SPECIAL COLLECTIONS IJj
UNIVERSITY RESEARCH LIBRARY
UNIVERSITY OF CALIFORNIA
LOS ANGELES
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THE
EVERY-DAY COOK-BOOK
AMD
ENCYCLOPEDIA OF PRACTICAL RECIPES
BY
MISS E. NEILL.
ECONOMICAL, RELIABLE AND EXCELLED
SAN FRANCISCO:
EXAMINER-PRESS.
1889.
INDEX.
BREAD AND BREAKFAST
DISHES.
PAGE.
Yeast 131
Plain White Family Bread 131
Graham Bread 132
Boston Brown Bread 132
torn Bread '33
Steamed Brown Bread 133
Parker House Rolls 133
French Rolls 133
Buns 134
Biscuits 143
To Make Rusks 134
Sweet Milk Gems 135
Breakfast Gems.. 135
Graham Breakfast Cakes 135
Buckwheat Cakes 135
Flannel Cakes 136
Rice Griddle Cakes 137
French Pancakes 137
Pancakes 37
Bread Fritters 137
Quick Sally Lunn 138
Breakfast Cake 138
Quick Waffles 138
Johnny Cake 138
Mush 138
Corn Mush 139
Graham Mush 139
CAKES.
, White Lady Cake 181
j Macaroons , 181
I Almo id Icing i^/.
I To Make Icing for Cakes 182
I Loaf Cake 183
' Rich Bride Cake 183
Lady Fingers 183
Queen Cake 184
Chocolate Macaroons 184
Caramel Cake 184
Pound Cake 1 85
Tocoa-nut Sponge Cake 185
Cocoa-nut Pound Cake 186
' v PADS
Cocoa-nut Cup Cake 186
Cocoa-nut Drops 186
Citror. Heart Cakes 187
Imperial Cakes 187
Plum Cakes 187
Gold and Silver Cakes 188
To Make Small Sponge Cakes ig8
Lemon Cheese Cakes 189
Snow Cakes 189
Tilden Cakes 189
Corn Starch Cakes 189
Birthday Cakes 190
Naples Biscuit 190
Cake Trifles 190
Ribbon Cake 198
Jelly Rolf 198
Delicate Crullers '199
Savoy Cake 190
Composition Cake 101
Almond Cream Cake 191
Ice Cream Cake 191
Economical Cake 192
Dehcate Cake 191
Orange Cake 192
Jelly Kisses 193
Fig Cake 193
Fried Cake ig j
Cocoa-nut Kisses 193
California Cake 154
White Mountain Cake 194
Lemon Cake 194
Strawberry Short Cake 194
Marble Cake 195
White Pound Cake 195
Nell's Chocolate Cake 195
Rice Cake 196
Cream Cake 196
Sponge Cake 196
Doughnuts 196
Coffee Cake , 197
Spice Cake 197
Soft Ginger Bread 197
Sweet Strawberry Short Cake 197
Ginger Nuts >a?
INDEX.
COSMETIQUES.
Complexion Wash
To Clear a Tanned Skin
Oil to Make the Hair Curl
Wrinkles in the Skin
Pearl Water for the Face
Pearl Dentifrice
Wash for a Blotched Face
Face Powder
Bandoline
A Good Wash for the Hair
DRINKS.
To Make Green Tea
To Make Black Tea Make as di-
rected for Green
Iced Tea
Coffee
Chocolate
Lemon Syrup
Strawberry Syrup .
Raspberry Syrup
Strawberry Sherbet
Raspberry Vinegar
Lemonade
Egg Nogg
Raisin Wine
Currant Wine
Ginger Wine
Fine Milk Punch
Claret Cup
Roman Punch
Cream Nectar
Red Currant Cordial ,
Elderberry Syrup
246
246
246
247
247
247
247
247
248
DESSERT AND TEA DISHES.
Boiled Custard 200
Lemon Custard 200
Snow Custard 200
Tapioca Custard 201
Blanc Mangt 202
Rice Blanc Mange 202
Apple Trifle 203
Lemon Trifle 203
Floating Island 204
Apple Snow 204
Tropical Snow 204
Swiss Cream 205
Italian Cream 205
Whipped Cream 205
Tipsy Cake... jo6
Snow Pyramids 206
An Excellent Dessert.
Apple Fritters
Jelly Cake Fritters
Black Meringue
Charlotte Russe
Jellied Grapes
Jelly and Custard
Lemon Toast
Dish of Snow Whipped Cream. .
Omelet for Dessert
Jelly Fritters <..
FISH.
PAGH
... 206
... 207
... 207
... 207
...208
... 208
... 208
... 208
.. 209
.. 209
. .. 810
Boiled Salmon 3$
Broiled Salmon 35
Baked Salmon 35
Salmon Trout 36
Spiced Salmon (Pickled) 36
Salmon and Caper Sauce 37
Salmon Cutlets 37
Dried or smoked Salmon 37
Boiled Cod 38
Cod Pie 38
Dried Codfish 38
Stewed Salt Cod 38
Codfish Cakes 39
Boiled Bass 39
Fried Bass 39
To Fry or Boil Fish Properly 40
Baked Black Bass 40
Broiled Mackerel 40
Salt Mackerel with Cream Sauce 41
Boiled Eels.. . 42
Fricasseed Eels 42
Fried Eels 42
Collared Eels 42
Fried Trout $
Trout in Jelly (or other Fish) 43
Boiled Trout 43
Broiled Trout 44
Baked Haddock 44
Curried Haddock..... 44
Fricasseed Haddock 45
Broiled White Fish (Fresh) 45
Baked White Fish 45
To Choose Lobsters 46
Boiled Lobsters 46
Curried Lobsters 46
Lobster Chowder 46
Ch.
47
To Fry Smelts 47
Red Herrings or Yarmouth Bloaters.. 48
Rolled Fish 48
Oysters on the Shell 49
IKDEX,
iii
PAGE.
Oysters Stewed with Milk 49
Oysters Fried in Butter 49
Oysters Scalloped 49
Ovsters Fried 5
Oyster Patties 5
Oysters Broiled 5'
Clam Fritters 5<
Clams, Soft Shelled 5'
To Broil Soft Shell Clams 5 '
Clam Chowder > 5 2
ICES, ICE-CREAM, CANDY.
Currant Ice 227
Strawberry or Raspberry Ice 227
Orange and Lemon Ices 227
Ice-Cream 227
Vanilla or Lemon Ice-cream , 228
Strawberry Ice-cream 228
Chocolate Ice-cream 228
Cream Candies 2:5
Pineapple Ice-cream 229
Italian Cream 230
To Make Barley Sugar.. 230
To Make Everton Toffy 231
Cocoa-nut Drops 231
Molasses Candy....'. 231
Chocolate Caramels 231
Lemon Candy 232
INVALID COOKERY.
Port Wine Jelly 240
Tapioca Jelly . 240
Arrowroot Wine Jelly 240
Jellied Chicken 240
Chicken Broth 241
To mate Gruel 24 1
Barley Water 242
Arrowroot Blanc Mango 242
Lemonade for Invalids 242
Mutton Broth 243
Flax-seed Lemonade 243
Arrowroot 243
Stewed Rabbits in Miik 244
Slippery Elm Bark Tea 244
Beef Tea 244
Egg Wine 244
Toast-Water 245
Onion Gruel 245
MEATS.
Roast Beef 53
FV.,,,,,] of i:,,. f >>...iH... t ,.,....,..,, j
FACE.
Beef Salted, or Corned Red 53
To Boil Corned Beef 5$
A Nice Way to Serve Cold Beef 55
Spiced Beef 55
Broiled Beefsteak * 56
Fried Beefsteak 56
Beefsteak Pie 57
Boiled Leg of Mutton 57
Roast Loin of Mutton 58
Broiled Mutton Chops 58
Mutton Chop, Fried 58
Roast Forequarter of Lamb... ...... 58
Lambs' Sweet Breads 59
To Roast Veal 60
Veal Cutlets , 61
Stuffed Fillet of Veal with Bacon 61
Veal Cake 62
Veal Pie 62
Boiled Calf's Head 63
Calf's Head Cheese...., 64
Boiled Calf's Feet, Parsley and
Butter 64
Calf's Liver and Bacon 64
Sweet Breads 65
Egged Veal Hasli 65
Roast Beef with Yorkshire Pudding... 66
Beef Heart, Baked or Roasted 66
Beef Kidney 67
Rolled Beef ..., 67
Boiled Tongue 68
Fricasseed Tripe 8ft
Broiled Tripe 6S
Roast Rabbit 6ij
Stewed Rabbit, Larded 6q
Fricasseed Rabbit 7<v
A Pretty Dish of Venison 70
To Boil Venison Steaks... 70
Beefsteak and Kidney Pudding 7.
BREAKFAST DISHES.
Hashed Cold Meat 72
Potato and Beef Hash 72
Dried Beef... 73
Chicken Cultlets 7*
Beef Patties 74
Jellied Veal ; 74
Rice and Meat Croquettes 75
American Toast 75
Meat and Potatoes 75
Breaded Sausages 75
Ham Croquettes 75
A Nice Breakfast Dish 76
Chickeu in Jelly 76
4 Good Dmb,. . 3$
iv
INDEX.
MISCELLANEOUS.
PAGE.
An excellent Hard Soap 249
To Wash Woolen Blankets 149
For Clothes that Fade 250
Lamp Wicks 250
To Make Old Crape Look Nearly
Equal to New 250
A Cement for Stoves 250*
To Clean Red Gloves 251
Stains and Spots 251
To Remove Grease Spots 252
Stains on Marble 252
Paint or Varuish 253
To Remove Ink from Carpets 253
To Remove Ink from Paper 253
Feed for Canary Birds 253
Ink on Rosewood o' Mahogany 254
Coal Fire 254
Polish for Bright Stoves and Steel
Articles 254
To Prevent Pumps from F'reezing. . .. 254
To Keep Starch from Sticking 254
To Keep off Mosquitoes 255
To Brighten Gilt Frames 255
To Make Hens Lay in Winter 255
To Preserve Steel Pens
Mice
Camphor 256
To Clean Combs 256
For Cleaning Jewelry .- 256
For Washing Silver and Silverware... 256
For Washing Glass and Glassware... 257
I nsects and Vermin 257
Moths in Caq^ets 258
Smooth Sad Irons 258
To Sweeten Meat 258
Stove Polish 258
Cleaning White Paint 259
To Cleanse the Inside of Jars 259
Furniture Polish 259
Squeaking Doors 259
For Cleaning Mirrors 259
To Soften Putty 259
To Remove Stains from Mattresses.. 260
Kaisoniining 260
Papering Whitewashed Wa"s 260
How to Clean Corsets...., .. 261
To Clean Hairbrushes 261
How to Wash Flannels 261
Cleaning Lace 262
N<-w Keiths 262
To Keep Flies off Gilt Frames 262
To Prevent Knives from Rusting 262
Cement for Glassware 263
255
255
PAGE.
Waterproof Paper 263
Recipe for Violet Ink 263
Perspiration 203
Renewing oid Kid Gloves 264
Cologne Water 264
To Cleanse a Sponge 264
Icy Windo-.vs 264
To Remove Blood liom Cloth .... 264
Camphor Ice 265
Starch Polish 265
To Clean Feathers 265
To Test Nutmegs 265
To Clean Mica 265
To Soften Hard Water 265
To Destroy Vermin in the Hair 266
To Remove Bruises from Furnituie. .. 266
Pearl Smelling Salts - 266
Pounded Glass.... 266
Polish for Boots 266
To Clean Plate 267
To Clean Decanters 267
Spots on Towels and Hosiery 267
Croup 263
Poison Ivy or Oak..... 268
Convulsion Fits 269
Burns and Scalds ' 269
Cuts 269
Cold on the Chest 269
Bleeding from the Nose . 269
Chilblains 270
To Cure a Sting of Bee or Wasp 271
For Toothache 271
Choking 271
Excellent Carminative Powder for
Flatulent Infants 271
Cubeb Berries for Catarrh 272
Diarrhoea 272
272
273
273
273
-74
274
274
275
275
275
275
276
276
276
= 76
277
For Sick Room
Bites of Dogs
Measles and Scarlatina
Stye in the Eye
For Constipation
Leanness .
Superfluous Hairs
The Breath
The Quinine Cure for Drunkenness..
For Sore Throa t
A Good Cure for Colds
To Stop Bleeding
A Health Appetizer
To Remove Discoloration from |!-HII-L'
Earache
To Cure Toothache
For Felon
INDEX.
PAGE.
Excellent Deodorizers , 277
To Cure a Boil 377
To Cure a Whitlow 278
Tape Worms 278
Fora Caked Breast 278
Remedy for Blistered Feet 278
Relief for Asthma 278
Chapped Hands 279
Lunar Caustic 279
Rheumatism and Headache 279
Fever and Ague 279
For a Fainting Fit 279
To Restore from Stroke of Lightning. 280
Relief for Inflamed Feet 280
Warm Water 280
Cleaning House, Sitting and Dining
Room 280
How to Dust a Room 283
Girls Learn to Cook 284
Teach the Little Ones 284
Children Love Games 285
Teach Your Own Children 286
Cultivating Selfishness in Children ... 286
Packing Away Furs . 288
Courage 288
The Art of Beauty in Dress 289
Home Dressmaking 291
A Woman's Skirts 293
To Make Sleeves 294
All About Kitchen Work 295
A Nice Clothes Frame 297
Sunlit Rooms 298
Pleasant Homes 299
How to be Handsome 300
Headache 307
High-Heeled Boots 309
Make Home Pleasant 3 10
Dinner Table Fancies 311
The Use of Ammonia 312
Laughter 313
Items Worth Remembering 314
Those Ungrateful Habits 314
PUDDINGS.
Remarks 155
Christmas Plum Pudding 155
Boiled Batter Pudding 156
Batter Pudding 156
Madeira Pudding 157
Apple Sauce Pudding 157
Queen of Puddings. 157
Orange Pudding 158
Corn Starch Pudding 158
French Pudding IS9
PAGK.
Belle's Pudding 159
Cream Tapioca Pudding 160
A Bachelor's Pudding.... 160
Macaroni Pudding 160
Baked Indian Pudding , 161
Boiled Indian Pudding 161
Marmalade Pudding 161
Boiled Apple Pudding i^-
Nelly's Pudding 162 \
Rich Baked Apple Pudding . , 163 *
Snow Balls 163
Rice Pudding 163
Apple Charlotte 164
Ground Rice Pudding 164
Fig Pudding 164
Bread and Butter Pudding 165
Cabinet Pudding 165
Snow Pudding 165
Carrot Pudding 166
Lemon Pudding 166
Roly-Poly Pudding 166
Cottage Pudding 166
Cocoanut Pudding 167
Cream Pudding 167
Tapioca Pudding 167
Common Custard 167
PUDDING SAUCES.
Rich Wine Sauce 169
Whipped Cream Sauce 169
Lemon Sauce 169
Jelly Sauce 169
Cabinet Pudding Sauce 1 70
Foaming Sauce-. 170
Spanish Sauce 170
Hard Sauce 170
Pudding Sauce 170
Sauce for Plum Pudding 171
Vanilla Sauce 171
PASTRY.
Very Good Puff Paste 171
Plainer Paste 173
Suet Crusts for Pies or Puddings 173
To Ice Pastry 173
To Graze Pastry 174
Mince Meat 174
Mock Mince Pie 175
Apple Custard Pie 175
Apple Meringue Pie 175
Apple Pie 176
Lemon Pie . 176
vi
INDEX.
PACK.
Custard Pie 176
Cocoanut Pie.... 177
Lemon Tarts 177
Pastry Sandwiches 177
Cherry Pie 178
Squash Pie 178
Cream Pie.. 178
Tartlets 178
Peach Pie 179
Pumpkin Pie 179
Tart Shells 179
Mince Pies 180
PRESERVES, CANNED
FRUITS, JELLY.
To Preserve Plums Without the
Skins 211
To Preserve Purple Plums 211
Preserved Greengages in Syrup 212
Preserved Cherries in Syrup 212
Preserved Pears 213
Preserved Peaches 213
Preserved Citron 214
Crab Apples Preserved 214
Pine Apple Preserved 214
Gooseberry Jam.... 214
Black Currant Jam 215
Raspberry Jam 215
Quince Preserve 215
Red Currant Jelly 216
Apple Jelly 217
Black Currant Jelly 217
Crab Apple Jelly 218
Other Jellies 218
Wine Jelly 218
Calves' Feet Jelly 218
Orange Marmalade 219
Lemon Marmalade 219
Quince Marmalade 219
Peach Marmalade 220
Apple Butter 220
Lemon Butter 220
Peach Butter 221
PRESERVED AND CANNED
FRUITS.
Apple Ginger (A Dessert Dish) 221
Iced Currants 221
To Bottle Fresh Fruit 222
To Green Fruit for Preserving in Sugar
or Vinegar 222
To Color Preserves Pink....,.,.,,,. 223
PACK.
To Color Fruit Yellow... :-> .......... 323
Canned Peaches ..................... 223
Canned Strawberries ............... 223
Canned Pears ....................... 224
Canned Plums ............ .......... 224
Canned Currants .................... 224
Canned Pineapple .................... 225
Canned Quinces. . . ........... .... 225
Canned Tomatoes .................... 225
Canned Corn .......................... 225
POULTRY, GAME, Etc.
Roast Turkey ...................... 78
Boiled Turkey .... .................. 79
To Roast a Fowl or Chicken ......... So
Boiled Chicken..... ................. Si
Broiled Chicken ..................... 8 1
Fried Chicken ........... . ........... 8t
Fricassee of Chicken . .............. 82
To Curry Chicken .................... 82
Pressed Chicken .................... 82
Chicken Pot-Pie .................... 83
Chicken Salad ....................... 83
Chicken, Jellied ..................... 84
Chicken Pates ........................ 84
Sage and Onion Stuffing for Geese,
Ducks, and Pork ................... 84
To Roast a Goose ............ . ....... 85
Roast Ducks ......................... 86
Roast Pigeons .... .................... 86
To Make a Bird's Nest .............. 87
Pigeons in Jelly ..................... 87
Pige
88
Wild Ducks ....................... . 89
Roast Wild Duck .................... 89
Wild Turkey ........................ 89
To Roast Snipe, Woodcock, and
Plover ............................ 90
Roast Partridge ...................... 92
Roast Quail ......................... 9;
Roast Prairie Chicken ....... . ....... 01
Larded Grouse ...................... 82
PORK, HAM, AND EGGS.
To Choose Pork ..................... 92
Curing Hams ......................... 93
To Roast a Leg of Pork .............. 93
Pork and Beans ............. . ........ 94
Pork Sausages ...... . ................ 94
Pork Chops, Steaks, and Cutlets ---- 95
Roast Pig .......................... 95
Pigs' Cheek ......j, ....... ......... <#
TNDEX.
Vll
PACK.
^Roast Spare Rib 96
Pork Fritters 97
Baked Ham 97
To Boil a Ham 97
To Broil a Ham 98
Fried Ham and Eggs 98
Ham Toast 98
Head Cheese 99
Pigs' Feet Soused 100
To Make Lard 100
To Tell Good Eggs 101
Keeping Eggs Fresh 101
Poached Eggs 102
Dropped Eggs 102
Stuffed Eggs 102
Eggs a la Suissie . 103
Eggs Brouille 103
EggsCurried 103
Eggs Creamed 104
Soft Boiled Eggs 104
Eggs Upon Toast 104
Dutcli Omelet 104
Eggs Poached in Balls 105
Omelet au Natural 105
Omelet in Batter 105
Scrambled Eggs. 106
Omelet (Splendid) 106
SOUPS.
Remarks on Soups 20
Stock Soups 22
White Stock 22
Skin of Beef 23
Mutton with Tapioca 24
Veal 25
Ox Tail 25
Vegetable 25
Macaroni 26
Vermicelli 26
Chicken Cream 26
Mock Turtle 27
Hard Pea 27
Green Pea 28
Potato 2q
Tomato 29
Plain Calf's Head 30
A la Julienne -jz
Gatn= ... .....-%; 31
v-eiery 31
Oyster 31
Lobster 32
Egg Balls for Soup 32
,..,.,.,,. .,,.,.,, ,.,, 32
FAttH
Irish Stew 3J
To get up Soup in Haste 34
To color Soups 34
SAUCES FOR MEATS, Etc.
To Make Drawn Butter 124
Parsley Sauce 124
Egg Sauce 124
Onion Sauce 125
Anchovy Sauce 125
Bread Sauce 125
Tomato Sauce 125
Tomato Mustard 126
Mint Sauce 126
Celery Sauce '29
Governor's Sauce 129
Cream Sauce 127
Russian Sauce 127
Mayonnaise Sauce 127
Oyster Sauce 128
Lobster Sauce 128
Caper Sauce 128
Mustard Sauce 128
Curry Sauce ' 2 9
Cranberry Sauce 129
Port Wine Sauce for Game 130
Currant Jelly Sauce 13
Apple Sauce >y>
SALADS, PICKLES, AND
CATSUP.
Lettuce 140
Lettuce Salad 14
Salmon Salad 141
Lobster Salad 141
Tomato Salad 14*
Sard in? Salad 142
Salad Dressing 142
French Salad Dressing 142
Cream Dressing for Cold Slaw 143
Chicken Salad . . 143
Red Vegetable Salad ...' -
Celery Salad :+4
Cold Slaw.... ., 144
iviiad Dressing (Excellent) 144
Pickled Cucumbers 145
To Pickk- Onions 145
Pickled Cauliflowers 145
Red Cabbage 145
To Pickle Tomatoes 146
RipeTonjato Pickles,,......,.,,.,,. 146
INDEX.
PARR.
Chopped Pickle 146
Chow-Chow 147
Piccalilli 147
Pickled Walnuts (very good 147
Green Tomato Pickle 148
Chili Sauce 148
Mixed Pickles 148
Pickled Mushrooms 149
Favorite Pickles 149
Tomato Mustard 150
Indian Chetney 150
Pickled Cherries 150
Pickled Plums 151
Spiced Plums 151
Peaches, Pears, and Sweet Apples.... 151
Tomato Catsup 151
Walnut Catsup 1 52
Mushroom Catsup 152
Brine that Preserves Buttera Year.... 153
Butter in Haste 153
VEGETABLES.
Boiled Potatoes 107
Mashed Potatoes 107
Fried Potatoes 108
Broiled Potatoes ... 108
Potatoes and Cream 108
Potato Puffs 109
Potato Snow 109
Potato Border 109
Potatoes, Whipped 109
Potatoes, Scalloped no
Potato Croquettes no
Potatoes a la Cream no
To Boil Sweet Potatoes no
Roasted Sweet Potatoes in
Baked Sweat Potatoes.. .. in
PACK
French Fried in
Turnips in
Spinach in
Beets n:
To Preserves Vegetables (or Winter. . 1 1>
De icate Cabbage 113
Red Cabbage 114
Cauliflowers 114
Mashed Carrots 114
Boiled Green Corn 114
Green Peas 115
To Boil Onions 115
Fried Onions 115
Boiled Parsnips 115
Parsnips Fried in Butter 116
Parsnips Creamed 116
Parsnip Fritters 1 16
Salsify, or Vegetable Oyster 117
Broiled Vegetable Marrow 117
Stewed Tomatoes 118
Baked Tomatoes 118
Stuffed Tomatoes iiq
Scalloped Tomatoes 119
To Peal Tomatoes - 119
Baked Beans 120
String Beans 120
Butter Beans 120
Asparagus with Eggs 121
Asparagus upon Toast 12 1
Mushrooms, Stewed 121
Mushrooms, Fried 121
Mushrooms, Baked 122
Mushrooms, Broiled 122
Mashed Squash 122
Baked Squash 122
Fried Squash 121
Stewed Celery 123
Stuffed Egg Plant 123
THE EVERY-DAY COOK-BOOK
OF all the arts upon which the physical well-being of
man, in his social state, is dependent, none has been more
neglected than that of cookery, though none is more im-
portant, for it supplies the very fountain of life. The
preparation of human food, so as to make it at once
wholesome, nutritive, and agreeable to the palate, has
hitherto been beset by imaginary difficulties and strong
prejudices.
Many persons associate the idea of wealth with culinary
perfection; others consider unwholesome, as well as ex-
pensive, everything that goes beyond the categories of
boiling, roasting, and the gridiron. All are aware that
wholesome and luxurious cookery is by no means incom-
patible with limited pecuniary rrieans; whilst in roasted,
boiled, and broiled meats, which constitute what is
f ermed true American fare, much that is nutritive and
agreeable is often lost for want of skill in preparing
them. Food of every description is wholesome and di-
gestible in proportion as it approaches nearer to the state
of complete digestion, or, in other words, to that state
termed c/iyme, whence the chyle or milky juice that after-
wards forms blood is absorbed, and conveyed to the heart.
Now nothing is further from this state than raw meat
and raw vegetables. Fire is therefore necessary to
soften them, and thereby begin that elaboration which
is consummated in the stomach. The preparatory pro-
8 THE E VERY-DAY COOK-BOO^.
cess, which forms the cook's art, is more or less perfect
in proportion as the aliment is softened, without losing
any of its juices or flavor for flavor is not only an agreea-
ble but a necessary accompaniment to wholesome food.
Hence it follows, that meat very much underdone,
whether roasted or boiled, is not so wholesome as meat
W^ll done but retaining all its juices. And here comes
the necessity for the cook's skill, which is so often at
fault even in these simple modes of preparing human
nourishment.
Pork, veal, lamb, and all young meats, when not thor-
oughly cooked, are absolute poison to the stomach; and
if half-raw beef or mutton are often eaten with impunity,
it must not be inferred that they are wholesome in their
semi-crude state, but only less unwholesome than the
young meats.
Vegetables, also, half done, which is the state in which
they are often sent to the table, are productive of great
gastric derangement, often of a predisposition to cholera.
A great variety of relishing, nutritive, and even elegant
dishes, may be prepared from the most homely mate-
rials, which may not only be rendered more nourishing^
but be made to go much further in a large family than
they usually do. The great secret of all cookery, except
in roasting and broiling, is a judicious use of butter, flour,
and herbs, and the application of a very slow fire for
good cooking requires only gentle simmering, but no
boiling up, which only renders the meat hard. Good
roasting can only be acquired by practice, and the per-
fection lies in cooking the whole joint thoroughly with-
out drying up the juice of any part of it. This is also
the case with broiling; while a joint under process of
boiling, as we have said, should be allowed to simmer
gently.
WH.h regard to made-dishes, as the horrible imitations of
French cookery prevalent in Americ^ re tgrmed,
THE EVERY-DAY COOK-BOOK. 9
admit that they are very unwholesome. All the juice*
are boiled out of the meat, which is swimming in a he-
terogenous compound, disgusting to the sight, and sea-
soned so strongly with spice and Cayenne pepper enough
to inflame the stomach of an ostrich.
French cookery is generally mild in seasoning, and free
from grease; it is formed upon the above-stated principle
of reducing the aliment as near to the state of chyme as
possible, without injury to its nutritive qualities, render-
ing it at once easy of digestion and pleasant to the taste.
HINTS ON MARKETING.
In the first place, the housewife ought, where it is pos-
sible, to do her marketing herself, and pay ready-money for
everything site purchases. This is the only way in which
she can be sure of getting the best goods at the lowest
price. We repeat that this is the only way compatible
with economy; because, if a servant be entrusted with
the buying, she will, if she is not a good judge of the
quality of articles, bring home those she can get for the
least money (and these are seldom the cheapest); and
even if she is a go^d judge, it is ten to one against her
taking the trouble to make a careful selection.
When the ready-money system is found inconvenient,
and an account is run with a dealer, the mistress of the
house ought to have a pass-book in which she should
write down all the orders herself, leaving the dealer to
fill in only the prices. Where this is not done, and the
mistress neglects to compare the pass-book with the
goods ordered every time they are brought in, it some-
times happens, either by mistak-e, or the dishonesty of
the dealer, or the servant, that goods are entered which
were never ordered, perhaps never had, and that those
Nvhich were ordered are overcharged; and if these errors
are not detected at the time, they are sure to be difficult
IO THE E VERY-DAY COOK-BOOK,
of adjustment afterwards. For these and other econo-
mic reasons, the housewife should avoid running ac-
counts, and pay ready-money.
RULES FOR EATING.
Dr. Hall, on this important subject, gives the follow
ing advice:
1. Never sit down to table with an anxious or dis-
turbed mind; betters hundred times intermit that meal,
for there will then be that much more food in the world
for hungrier stomachs than yours; and besides, eating
under such circumstances can only, and will always, pro-
long and aggravate the condition of things.
2. Never*sit down to a meal after any intense mental
effort, for physical and mental injury are inevitable, and
no one has a right to deliberately injure body, mind, or
estate.
3. Never go to a full table during bodily exhaustion
designated by some as being worn out, tired to death,
used up, overdone, and the like. The wisest thing to be
done under such circumstances is to take a cracker and
a cup of warm tea, either black or green, and no more.
In ten minutes you will feel a degree of refreshment and
liveliness which will be pleasantly surprising to you; not
of the transient kind which a glass of liquor affords, but
permanent; but the tea gives present stimulus and a
little strength, and before it subsides, nutriment begins
to draw from the sugar, and cream, and bread, thus al-
lowing the body gradually, and by safe degrees, to re-
gain its usual vigor. Then, in a co-uple of hours, a full
meal may be taken, provided that it does not bring it
later than two hours before sundown; if later, then take
nothing for that day in addition to the cracker and tea,
and the next day you will feel a freshness and vigor not
recently known.
THE B VERY-DAY COOK-BOOK. II
No lady will require to be advised a second time, who
will conform to the above rules; while it is a fact of no
unusual observation among intelligent physicians, that
eating heartily, and under bodily exhaustion, is not un-
frequently the cause of alarming and painful illness, and
sometimes sudden death. These things being so, let
every family make it a point to assemble around the table
with kindly feelings with a cheerful humor, and a cour-
teous spirit; and let that member of it be sent from it in
disgrace who presumes to mar the re-union by sullen si-
lence, or impatient look, or angry tone, or complaining
tongue. Eat ever in thankful gladness, or away with
you to the kitchen, you "ill-tempered thing, that you
are." There was good philosophy in the old-time cus-
tom of having a buffoon or music at the dinner-table.
HOW TO CHOOSE MEAT.
Ox-BEEF, when it is young, will have a fine open grain,
and a good red color; the fat should be white, for when
it is of a deep yellow color, the meat is seldom very good.
The grain of cow-beef is closer, the fat whiter, and the
lean scarcely so red as that of ox-beef. When you see
beef, of which the fat is hard and skinny, and the lean of
a deep red, you may be sure that it is of an inferior kind;
and when the meat is old, you may know it by a line of
horny texture running through the meat of the ribs.
MUTTON must be chosen by the firmness and fineness
>f the grain, its good color, and firm white fat. It is not
considered prime until the sheep is about five years
old.
LAMB will not keep long after it is killed. It can be dis-
covered by the neck end in the fore-quarter if it has been
killed too long, the veins in the neck being bluish when
the meat is fresh, but green when it is stale. In the hind
quarter, the same discovery may be made by examining
IZ
THE EVERY-DAY COOK-BOOK.
the kidney and the knuckle, for the former has a slight
smell, and the knuckle is not firm, when the meat has been
killed too long.
PORK should have a thin rind ; and when it is fresh, the
,meat is smooth and cool ; but, when it looks flabby, and is
(clammy to the touch, it is not good ; and pork, above all
'meat, is disagreeable when it is stale. If you perceive many
enlarged glands, or, as they are usually termed, kernels, in
the fat of the pork, you may conclude that the pork cannot
be wholesome.
VEAL is generally preferred of a delicate whiteness, but
it is more juicy and well-flavored when of a deeper color.
Butchers bleed calves profusely in order to produce this
white meat ; but this practice must certainly deprive the
meat of some of its nourishment and flavor. When you
choose veal, endeavor to look at the loin, which affords
the best means of judging of the veal generally, for if the
kidney, which may be found on the under side of one end
of the loin, be deeply enveloped in white and firm-looking
fat, the meat will certainly be good ; and the same ap-
pearance will enable you to judge if it has been recently
killed. The kidney is the part which changes the first ; and
then the suet around it becomes soft, and the meat flabby
and spotted
BACON, like pork, should have a thin rind ; the fat should
be firm, and inclined to a reddish color ; and the lean should
firmly adhere to the bone, and have no yellow streaks in it.
When you are purchasing a ham, have a knife stuck into it
to the bone, which, if the ham be well cured, may be drawn
out again without having any of the meat adhering to it, and
without your perceiving any disagreeable smell. A short ham
is reckoned the best.
THE BrERY-DAY COOKBOOK. t$
HOW TO CHOOSE FISH.
TURBOT, which is in season the greater part of the
year, should have the underside of a yellowish white, for
when it is very transparent, blue, or thin, it is not good:
the whole fish should be thick and firm.
SALMON should have a fine red flesh and gills; the
scales should be bright, and the whole fish firm. Many
persons think that salmon is improved by keeping a day
or two.
COD should be judged by the redness of the gills, the
whiteness, stiffness, and firmness of the flesh, and the
clear freshness of the eyes; these are the infallible
proofs of its being good. The whole fish should be
thick and firm.
WHITE-FISH may be had good almost throughout the
year; but the time in which they are in their prime is
early in the year. The white-fish is light and delicate,
and in choosing it you must examine whether the fins
and flesh be firm.
FRESH-WATER FISH may be chosen by similar observa-
tions respecting the firmness of the flesh, and the clear
appearance of the eyes, as salt-water fish.
In a LOBSTER lately caught, you may put the claws in
motion by pressing the eyes; but when it has been long
caught, the muscular action is not excited. The fresh-
ness of boiled lobsters may be determined by the elas-
ticity of the tail, which is flaccid when they have lost
any of their wholesomeness. Their goodness, independ-
ent of freshness, is determined by their weight.
CRABS, too, must be judged of by their weight, for
when they prove light, the flesh is generally found to be
wasted and watery. If in perfection, the joints of the
legs will be stiff, and the body will have an agreeable
smell. The eyes, by a dull appearance, betray that the
crab has been long caught.
14 THE EVERY-DAY COOK-BOOK.
HOW TO CHOOSE POULTRY.
In the choice of Poultry the age of the bird is the
chief point to which you should attend.
A young TURKEY has a smooth black leg; in an old
one the legs are rough and reddish. If the bird be fresh
killed the eyes will be full and fresh, and tlie feet moist
FOWLS, when they are young, the combs and the legs
will be smooth, and rough when they are old.
In GEESE, when they are young, the bills and the feet
are yellow and have a few hairs upon them, but they are
red if the bird be old. The feet of a goose are pliable
when the bird is fresh killed, and dry and stiff when it
has been killed some time. Geese are called green till
they are two or three months old.
DUCKS should be chosen by the feet, which should be
supple; and they should also have a plump and hard
breast. The feet of a tame duck are yellowish, those of
a wild one, reddish.
PIGEONS should always be eaten while they are fresh;
when they look flabby and discolored about the under
part, they have been kept too long. The feet, like those
of poultry, show the age of the bird; when they are sup-
pie, it is young; when stiff, it is old. Tame pigeons are
fcarger than wild ones.
HOW TO CHOOSE GAME.
VENISON, when young, will have the fat clear and
bright, and this ought also to be of a considerable thick-
ness. When you do not wish to have it in a very high
state, a knife plunged into either haunch or the shoulder,
and drawn out, will by the smell enable you to judge if
the venison be sufficiently fresh.
With regard to venison, which, as it is not an every-
day article of diet, it may be convenient to keep fot
THE E VERY-DAY COOK-BOOK. 15
Some time after it has begun to get high or tainted, it is
useful to know that animal putrefaction is checked by
fresh burnt charcoal; by means of which, therefore, the
venison may be prevented from getting worse, although
it cannot be restored to its original freshness. The meat
should be placed in a hollow dish, and the charcoal pow-
der strewed over it until it covers the joint to the thick-
ness of half an inch.
HARES and RABBITS, when the ears are dry and tough,
the haunch thick, and the claws blunt and rugged, they
are old. Smooth and sharp claws, ears that readily tear,
and a narrow cleft in the lip, are the marks of a young
hare. Hares may be kept for some time after they have
been killed; indeed, many people think they are not fit for
the table until the inside begins to turn a little. Care,
however, should be taken to prevent the inside from be-
coming musty, which would spoil the flavor of the stuffing.
PARTRIDGES have yellow legs and a dark-colored bill
when young. They are not in season till after the first
of September
HOW TO CHOOSE EGGS.
In putting the hands round the egg r and presenting to
the light the end which is not covered, it should be trans-
parent. If you can detect some tiny spots, it is not new-
ly laid, but may be very good for all ordinary purposes
except boiling soft. If you see a large spot near the
shell, it is bad, and should not be used on any account.
The white of a newly-laid egg boiled soft is like milk;
that of an egg a day old, is like rice boiled in milk; and
that of an old egg, compact, tough, and difficult to
digest. A cook ought not to give eggs two or three days
old to people who really care for fresh eggs, under the
delusion that they will not find any difference; for an
amateur will find it out in a moment, not only by the
appearance, but also by the taste.
! 6 THE E VER Y-DA Y CO OX-BOOK.
CARVING.
THE seat for the carver should be somewhat elevated
above the other chairs; it is extremely ungraceful to carve
standing, and it is rarely done by any person accustomed
to the business. Carving depends more on skill than on
strength. \Ve have seen very small women carve admir-
ably sitting down ; and very tall men who knew not how
to cut a piece of beefsieak without rising on their feet to
do it.
The carving-knife should be very sharp, and not heavy ;
and it should be held firmly in the hand ; also the dish
should be not too far from the carver. It is customary to help
the fish with a fish trowel, and not with a knife. The middle
part of a fish is generally considered the best. In helping
it, avoid breaking the flakes, as that will give it a mangled
appearance.
In carving ribs or sirloin of beef begin by cutting thin
slices off the side next to you. Afterwards you may cut
from the tenderloin, or cross-part near the lower end. Do
not send anyone the outside piece, unless you know that they
particularly wish it.
In helping beefsteak put none of the bone on the plate.
In cutting a round of corned beef begin at the top ; but lay
aside the first cut or outside piece, and send it to no one, as
it is always dry and hard. In a round of beef d-la mode the
outside is frequently preferred.
In a leg of mutton begin across the middle, cutting the
slices quite down to the bone. The same with a leg of pork
or a ham. The latter should be cut in very thin slices, as its
flavor is spoiled when cut thick.
To taste well, a tongue should be cut crossways in
round slices. Cutting it lengthwise (though the prac-
tice at many tables) injures the flavor. The middle part
of the tongue is the best. Do not help anyone to a
THE E VER V-DA Y COO A' BOCK. 1 7
piece of the root; that, being by no means a favored
part, is generally left in the dish.
In carving a fore-quarter of lamb first separate the
shoulder part from the breast and ribs by passing the
knife under, and then divide the ribs. If the lamb is
large, have another dish brought to put the shoulder in.
For a loin of veal begin near the smallest end, and
separate the ribs; helping a part of the kidney (as far as
it wiii go) with each piece. Carve a loin of pork or mut-
ton in the same manner.
In carving a fillet of veal begin at the top. Many per-
sons prefer the first cut or outside piece. Help a por-
tion of the stuffing with each slice.
In a breast of veal there are two parts very different in
quality, the ribs and the brisket. You will easily per-
cieve the division; enter your knife at it and cut
through, which, will separate the tvv.j parts. Ask the
person you are going to help whether they prefer a rib,
or a piece of the brisket.
For a haunch of venison first make a deep incision by
passing your knife all along the side, cutting quite down
to the bone. This is to let out the gravy. Then turn
the broad end of the haunch towards you, and cut it as
deep as you can in thin slices, allowing some of the fat
to each person.
For a saddle of venison, or of mutton, cut from the
tail to the other end on each side of the backbone, mak-
ing very thin slices, and sending some fat wit'h each.
Venison and roast mutton chill very soon. Currant
jelly is an indispensable appendage to venison, and to
roast mutton, and to ducks.
A young pig is most generally divided before it comes
to table, in which case it is not customary to send in the
head, as to many persons it is a revolting spectacle after
it is cut off. When served up whole, first separate the
head from the shoulders, then cut off the limbs, and then
1 8 THE E VERY-DAY COOK-BOOK.
divide the ribs. Help some of the stuffing with each
piece.
To carve a fowl, begin by sticking your fork in the
pinion, and drawing it towards the leg ; and then pass-
ing your knife underneath take off the wing at the joint.
Next, slip your knife between the leg and the body, to
cut through the joint ; and with the fork turn the leg
back, and the joint will give way. Ther take off the
other wing and leg. If the fowl has be^n trussed (as it
ought to be) with the liver and gizzard, help the liver
with one wing, and the gizzard with the other. The
liver-wing is considered the best. After the limbs are
taken off enter your knife into the top of the breast, and
cut under the merry-thought, so as to loosen it, lifting it
with your fork. Afterwards cut slices from both sides
of the breast. Next take off the collar-bones, which lie
on each side of the merry-thought, and then separate
the side-bones from the back. The breast and wings are
considered as the most delicate parts of the fowl ; the
back, as the least desirable, is generally left in the dish.
Some persons, in carving a fowl, find it more convenient
to take it on a plate, and as they separate it return each
part to the dish; but this is not the usual way.
A turkey is carved in the same manner as a fowl; ex-
cept that the legs and wings, being larger, are separated
at the lower joint. The lower part of the leg (or drum-
stick, as it is called), being hard, tough, and stringy, -
never helped to any one, but allowed to remain on the
dish. First cut off the wing, leg, and breast from one
side; then turn the turkey over, and cut them off from
the other.
To carve a goose, separate the leg from the body, by
putting the fork into the small end of the limb; pressing
it close to the body, and then passing the knife under,
and turning the leg back, as you cut through the joint,
TO take off the wing, put your fork into the small end at
THE E VERY-DAY COOK-BOOK. ?p
i
the pinion, and press it closely to the body; then slip the
knife under, and separate the joint. Next cut under the
merry-thought, and take it off; and then cut slices from
the breast. Then turn the goose, and dismember the
other side. Take off the two upper side-bones that are
next to the wings, and then the two lower side-bones.
The breast and legs of a goose afford the finest pieces.
If a goose is old there is no fowl so tough; and, if diffi-
cult to carve, it will be still more difficult to eat.
Partridges, pheasants, grouse, etc., are carved in the
same manner as fowls. Quails, woodcocks, and snipes
are merely split down the back; so also are pigeons, giv-
ing a half to each person.
In helping any one to gravy, or to melted butter, do
not pour it over their meat, fowl, or fish, but put it to one
side on a vacant part of the plate, that they may use just
as much of it as they like. In filling a plate never heap
one thing on another.
In helping vegetables, do not plunge the spoon down
to the bottom of the dish, in case they should not have
been perfectly well drained, and the water should have
settled there.
By observing carefully how it is done you may acquire
a knowledge of the joints, and of the process of carving,
which a little daily practice w.'K soon convert into dex-
terity. If a young lady is ign.uant of this very useful
art, it will be well for her to take lessons of her father,
or her brother, and a married lady can easily learn from
her husband. Domestics who wait at table may soon,
from looking on daily, become so expert that, when
necessary, they can take a dish to the side-table and
carve it perfectly well.
At a dinner-party, if the hostess is quite young, she is
frequently glad to be relieved of the trouble of carving by
Ue gentleman vvnosits nearest to her; but if she is familiar
with the business, she usually prefers doing it herseh.
20 THE JSVERY-DAY COOK-BOOK.
SOUPS.
GENERAL REMARKS.
BE careful to proportion the quantity of water to that
of the meat. Somewhat less than a quart of water to a
pound of meat is a good rule for common soups. Rich
soups, intended for company, may have a still smaller
allowance of water.
Soup should always be made entirely of fresh meat
that has not been previously cooked. An exception to
this rule may sometimes be made in favor of the re-
mains of a piece of roast beef that has been very much
under-done in roasting. This may be added to a good
piece of raw meat. Cold ham, also, may be occasionally
put into white soups.
Soup, however, that has been originally made of raw
meat entirely is frequently better the second day than
the first, provided that it is reboiled only for a very short
time, and that no additional water is added to it.
Unless it has been allowed to boil too hard, so as to
exhaust the water, the soup-pot will not require replen-
ishing. When it is found absolutely necessary to do so,
the additional water must be boiling-hot when poured in ;
if lukewarm or cold, it will entirely spoil the soup.
Every particle of fat should be carefully skimmed from
the surface. Greasy soup is disgusting and unwhole-
some. The lean of meat is much better for soup than
the fat.
Long and slow boiling is necessary to extract the
strength from the meat. If boiled fast over a large
fire, the meat becomes hard and tough, an I vvlil not
give out its juices.
Potatoes, if boiled in the soup, are thought by some to
render it unwholesome., from the opinion that the water
THE EVER T-DA T COOK-BOOK. 21
in which potatoes have been cooked is almost a poison.
As potatoes are a part of every dinner, it is very easy to
take a few out of the pot in which they have been boiled
by themselves, and to cut them up and add them to the
soup just before it goes to table. Kemove all shreds of
meat and bone.
The cook should season the soup but very slightly with
salt and pepper. If she puts in too much it may spoil
it for the taste of most of those who are to eat it ; but
if too little it is easy to add more to your own
SOUPS.
STOCK.
Four pounds of shin of beef, or four pounds of knuckle of
veal, or two pounds of each ; any bones, trimmings of poultry,
or fresh meat, quarter pound of lean bacon or ham, two
ounces of butter, two large onions, each stuck with cloves ;
one turnip, three carrots, one head of celery, three lumps of
sugar, two ounces of salt, half a teaspoonful of whole pepper,
one large blade of mace, one bunch of savory herbs, four
quarts and half pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about
three inches square ; rub the butter on the bottom of the
stewpan ; put in half a pint of water, the meat, and all the
other ingredients. Cover the stewpan, and place it on a sharp
fire, occasionally stirring its contents. When the bottom of
the pan becomes covered with a pale, jelly-like substance,
add the four quarts of cold water, and simmer very gently
for five hours. As we have said before, do not let it boil
quickly. Remove every particle of scum while it is doing,
and strain it through a fine hair sieve.
This stock is the basis of many of the soups afterwards
mentioned, and will be found quite strong enough for ordi-
nary purposes.
Time : five and one half hours. Average cost, twenty-five
cents per quart.
"WHITE STOCK SOUP.
Six pounds knuckle of veal, half pound lean bacon, two
tablespoonfuls of butter rubbed in one of flour, two
THE EVER7-DAT COOK-BOOK. 23
onions, two carrots, two turnips, three cloves stuck in an
onion, one blade of mace, bunch of herbs, six quarts of
water, pepper and salt, one cup of boiling milk.
Cut up the meat and crack the bones. Slice carrots,
turnips, and one onion, leaving that with the cloves whole.
Put on with mace, and all the herbs except the parsley,
in two quarts of cold water. Bring to a slow boil ; take
off the scum, as it rises, and at the end of an hour's stew-
ing, add the rest of the cold water one gallon. Cover
and cook steadily, always gently, four hours. Strain off
the liquor, of which there should be about five quarts ;
rub the vegetables through the colander, and pick out
bones and meat. Season these highly and put, as is your
Saturday custom, into a wide-mouth jar, or a large bowl.
Add to them three quarts of stock, well salted, and, when
cold keep on ice. Cool to-day's stock; remove the fat,
season, put in chopped parsley, and put over the fire.
Heat in a saucepan a cup of milk, stir in the floured
butter; cook three minutes. When the soup has sim-
mered ten minutes after the last boil, and been carefully
skimmed, pour into the tureen, and stir in the hot, thick-
ened milk.
SHIN OF BEEF SOUP.
Get a shin-bone of beef weighing four or five pounds ;
let the butcher saw it in pieces about two inches long, that
the marrow may become the better incorporated with the
soup, and so give it greater richness.
Wash the meat in cold water; mix together of salt and
pepper each a tablespoonful, rub this well into the meat,
then put into a soup-pot; put to it as many quarts of
water as there are pounds of meat, and set it over a mod-
erate fire, until it comes to a boil, then take off whatever
scum may have risen, after which cover it close, and set
it where it will boil very gently for two hours longer,
then skim it again, and add to it the proper vegetables
24 THE E VERY-DAY COOK-BOOK.
which are these one large carrot grated, one large tunip
cut in slices, (the yellow or ruta baga is best) one leek
cut in slices, one bunch of parsley cut small, six small
potatoes peeled and cut in half, and a teacupful of pearl
barley well washed, then cover it and let it boil gently
for one hour, at which time add another tablespoonful
of salt and a thickening made of a tablespoonful of
wheat flour and a gill of water, stir it in by the spoonful;
cover it for fifteen minutes and it is done.
Three hours and a half is required to make this soup;
it is the best for cold weather. Should any remain over
the first day, it may be heated with the addition of a lit-
tle boiling water, and served again.
Take the meat from the soup, and if to be served with
it, take out the bones, and lay it closely and neatly on a
dish, and garnish with sprigs of parsley; serve made mus-
tard and catsup with it. It is very nice pressed and eaten
with mustard and vinegar or catsup.
MUTTON SOUP WITH TAPIOCA.
Three pounds perfectly lean mutton. The scrag makes
good soup and costs little. Two or three pounds of bones,
well pounded, one onion, two turnips, two carrots, two
Stalks of celery, a few sprigs of parsley; if you have any
tomatoes left from yesterday, add them, four tablespoon-
fuls of pearl or granulated tapioca (not heaping spoon-
fuls), four quarts of water.
Put on the meat, cut in small pieces, with the bones, in
two quarts of cold water. Heat very slowly, and when it
boils pour in two quarts of hot water from the kettle.
Chop the vegetables; cover with cold water. So soon as
they begin to simmer, throw off the first water, replenish-
ing with hot, and stew until they are boiled to pieces.
The meat should cook steadily, never fast, five hours,
keeping the pot-lid on Strain into a great bowl; let it
Cool to u.aw the fat to the surface; skim and return to
THE E VERY-DAY COOK-BOOK. 2$
the fire. Season with pepper and salt, boil up, take off
the scum; add the vegetables with their liquor. Heat
together ten minutes, strain again, and bring to a slow
boil before the tapioca goes in. This should have been
soaked one hour in cold water, then cooked in the same
within another vessel of boiling water until each grain is
clear. It is necessary to stir up often from the bottom
while cooking. Stir gradually into the soup until the
tapioca is dissolved.
Send around grated cheese with this soup.
VEAL SOUP.
To about three pounds of a joint of veal, which must
be well broken up, put four quarts of water and set it
over to boil. Prepare one fourth pound of macaroni by
boiling it by itself, with sufficient water to cover it; add
a little butter to the macaroni when it is tender, strain
the soup and season to taste with salt and pepper, then
add the macaroni in the water in which it is boiled.
The addition of a pint of rich milk or cream and celery
flavour is relished by many
OX-TAIL SOUP.
Take two ox tails and two whole onions, two carrots,
a small turnip, two tablespoonfuls of flour, and a little
white pepper, add a gallon of water, let all boil for two
hours; then take out the tails and cut the meat into
small pieces, return the bones to the pot, for a short
time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrowroot to add to it with the
meat cut from the bones, and let all boil for a quarter of
an hour.
VEGETABLE SOUP.
Two pounds of coarse, lean beef, cut into strips, two
pounds of knuckle of veal, chopped to pieces, two pounds
of mutton bones, and the bones left from your cold veal,
26 THE E VERY-DAY COOK-BOOK.
cracked to splinters, one pound of lean ham, four large
carrots, two turnips, two onions, bunch of herbs, three
tablespoonfuls of butter, and two of flour, one table-
spoonful of sugar, salt and pepper, seven quarts of
water.
Put on meat, bones, herbs and water, and cook slowly
five hours. Strain the soup, of which there should be
five quarts. Season meat and bones, and put into the
stock-pot with three quarts of the liquor. Save this for
days to come. While the soup for to-day is cooling that
you may take off the fat, put the butter into a frying pan
with the sliced carrots, turnips, and onions, and fry to a
light brown. Now, add a pint of the skimmed stock, and
stew the vegetables tender, stir in the flour wet with
water, and put all, with your cooled stock, over the fire
in the soup-kettle. Season with sugar, cayenne *and salt r
boil five minutes, rub through a colander, then a soup-
sieve, heat almost to boiling, and serve.
MACARONI SOUP.
To a rich beef or other soup, in which there is no sea-
soning other than pepper or salt, take half a pound of
small pipe macaroni, boil it in clear water until it is
tender, then drain it and cut it in pieces of an inch
length, boil it for fifteen minutes in the soup and serve.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli Li a quart of
warm water, then add it to a good beef, veal, Irmb, or
chicken soup or broth with quarter of a pound of sweet
butter; let the soup boil for fifteen minutes after it is
added.
CHICKEN CREAM SOUP.
Boil an old fowl, with an onion, in four quarts of cold
water, until there remain but two quarts. Take it out
THE EFERY-DAY COOK-BOO^. 2J
anct let it get cold. Cut off the whole of the breast, and
chop very fine. Mix with the pounded yolks of two
hard-boiled eggs, and rub through a colander. Cool,
skim, and strain the soup into a soup-pot. Season, add
the chicken-and-egg mixture, simmer ten minutes, and
pour into the tureen. Then add a small cup of boiling
milk.
MOCK-TURTLE SOUF.
Clean and wash a calf's head, split it in two, save the
brains, boil the head until tender in plenty of water; put
a slice of fat ham, a bunch of parsley cut small, a sprig
of thyme, two leeks cut small, six cloves, a teaspoonful
of pepper, and three ounces of butter, into a stew-pan,
and fry them a nice brown; then add the water in which
the head was boiled, cut the meat from the head in neat
square pieces, and put them to the soup; add a pint of
Madeira and one lemon sliced thin, add cayenne pepper
and salt to taste; let it simmer gently for two hours,
then skim it clear and serve.
Make a forcemeat of the brains as follows: put them
in a stew-pan, pour hot water over, and set it over the
fire for a few minutes, I hen take them up, chop them
small, with a sprig of parsley, a saltspoonful of salt and
pepper each, a tablespoonful of wheat flour, the same of
butter, and one well-beaten egg; make it in small balls,
and drop them in the soup fifteen minutes before it is
taken from the fire; in making the balls, a little more
flour may be necessary. Egg-balls may also be added.
HARD PEA SOUP.
Many persons keep the bones of their roasts in order
to convert them into stock for pea soup, which is, to my
taste, one of the most relishable of all soups, and a fam-
ous dish for cold weather, with this advantage in its
tavor, that it may be /nade from almost anything.
?8 THE E VERY-DAY COOK-BOOK.
Capital stock for pea soup can be made from a knuckle
of ham or from a piece of pickled pork. Supposing that
some such stock is at hand to the extent of about two
u-J3rts, procure, say, two pounds of split peas, wash them
wrll, and then soak them for a night in water to which
a v^ry little piece of soda has been added (the floating
peas shruld be all thro\vn away), strain out the peas and
place tl'em in the stock, adding a head of celery, a cut-
down carrot, and a large onion or two, and season with
a pinch of curry powder, or half an eggspoonful of
cayenne pepper. Boil with a lid on the pot till all is
soft, skimming off the scum occasionally, and then care-
fully strain into a well-warmed tureen, beating the pulp
through the strainer with a spoon. Serve as hot as
possible, placing a breakfastcupful of crumbled toast
(breao) into the tureen before the soup is dished. Much
of th<* success in preparing this soup lies in the " strain-
ing," which ought to be carefully attended to. A wire
skv. is best; but an active housewife must never stick.
If Vie has not a sieve made for the purpose, she can fold
a '^iece of net two or three times, and use that. When a
knuckle of ham has been used to make the stock it
should form a part of the dinner, with potatoes; or it
Tnay be used as a breakfast or supper relish.
GREEN PEA SOUP.
Wasn a small quarter of lamb in cold water, and put
it into a soup-pot with six quarts of cold water; add to
it two tablespoonfuls of salt, and set it over a moderate
fire let it boil gently for two hours, then skim it clear;
add a quart of sheHed peas, and a teaspoonful of pepper;
cover it, and let it boil for half an hour, then having
scraped the skins from a quart of small young potatoes,
add them to the soup; cover the pot, and let it boil for
half an hour longer; work quarter of a pound of butter,
and a dessert spoonful of flour together, and add them
THE EVERY-DAY COOK-BOOK. 2$
to the soup ten or twelve minutes before taking it off
the fire.
Serve the meat on a dish with parsley sauce over, and
the soup in a tureen.
POTATO SOUP.
Potato soup is suitable for a cold day. Make it in
the following manner: Get as many beef or ham bones
as you can, and smash them into fragments. Add a lit-
tle bit of lean ham to give flavor. Boil the bone and
ham for two hours and a half at least. The bone of a
roast beef is excellent. Strain off the liquor carefully,
empty out the bones and debris of the ham, restore the
liquor to the pot, and place again on the fire. Having
selected, washed, and pared some nice potatoes, cut
them into small pieces, and boil them in the stock till
they melt away. An onion or two may also be boiled
among the bones to help the flavor. I do not like thick
potato soup, and I usually strain it through a hair sieve,
after doing so placing it again on the fire, seasoning it
with pepper and salt to taste. A stick of celery boiled
with the bones is an improvement. Make only the
quantity required for the day, as potato soup is best
when it is newly made.
TOMATO SOUP.
Tomato soup is a much relished American dish, and
is prepared as follows: Steam, or rather stew slowly, a
mess of turnips, carrots, and onions, also a stock of
celery, with half a pound of lean ham and a little bit of
fresh butter over a slow fire for an hour or so. Then
add two quarts of diluted stock or of other liquor in
which meat has been boiled, as also eight or ten ripe
tomatoes. Stew the whole for an hour and a half, then
pass through the sieve into the pan again; add a little
pepper and salt, boil for ten minutes and serve hot
3 o THE E VERY-DAY COOK-BOOK.
TO FRY OR BROIL FISH PROPERLY.
After the fish is well cleansed, lay it on a folded towel and
dry out all the water. When well wiped and dry, roll it in
wheat flour, rolled crackers, grated stale bread, or Indian
meal, whichever may be preferred ; wheat flour will gener-
ally be liked.
Have a thick-bottomed frying-pan or spider, with plenty
of sweet lard salted ; (a tablespoonful of salt to each pound
of lard), for fresh fish which have not been previously salted ;
let it become boiling hot, then lay the fish in and let it fry
gently, until one side is a fine delicate brown, then turn the
other ; when both are done, take it up carefully and serve
quickly, or keep it covered with a tin cover, and set the dish
where it will keep hot.
BAKED BLACK BASS.
Eight good-sized onions chopped fine ; half that quantity
of bread-crumbs ; butter size of hen's egg ; plenty of pepper
and salt, mix thoroughly with anchovy sauce until quite red.
Stuff your fish with this compound and pour the rest over it,
previously sprinkling it with a little red pepper. Shad,
pickerel, and trout are good the same way. Tomatoes can
be used instead of anchovies, and are more economical. If
using them take pork in place of butter and chop fine.
BROILED MACKEREL.
Pepper and salt to taste, a small quantity of oil. Mack-
erel should never be washed when intended to be broiled but
merely wiped very clean and dry, after taking out the gills
and inside. Open the back, and put in a little pepper, salt,
and oil ; broil it over a clear fire> turn it over on both sides,
and also on the back. When sufficiently cooked, the flesh
**Ki be detached from the bone, which will be in, about ten
THE VER Y-DAY COOK-BOOK. 3 1
GAME SOUP.
Two grouse or partridges, or, if you have neither, use a
pair of rabbits ; half a pound of lean ham ; two medium*
sized onions ; one pound of lean beef ; fried bread ; butter
for frying ; pepper, salt, and two stalks of white celery cut
into inch lengths ; three quarts of water.
Joint your game neatly ; cut the ham and onions into
small pieces, and fry all in butter to a light brown. Put into
a soup-pot with the beef, cut into strips, and a little pepper.
Pour on the water; heat slowly, and stew gently two hours.
Take out the pieces of bird, and cover in a bowl ; cook the
soup an hour longer ; strain ; cool ; drop in the celery,
and simmer ten minutes. Pour upon fried bread in the
tureen.
CELERY SOUP.
Celery soup may be made with white stock. Cut down the
white of half a dozen heads of celery into little pieces and
boil it in four pints of white stock, with a quarter of a pound
of lean ham and two ounces of butter. Simmer gently for a
full hour, then drain through a sieve, return the liquor to pan
and stir in a few spoonfuls of cream with great care. Serve
with toasted bread, and, if liked, thicken with a little flour.
Season to taste.
OYSTER SOUP.
Two quarts of oysters, one quart of milk, two tablespoon-
fuls of butter, one teacupful hot water ; pepper, salt.
Strain all the liquor from the oysters ; add the water and
heat. When near the boil, add the seasoning, then the
oysters. Cook about five minutes from the time they begin
to simmer, until they " ruffle." Stir in the butter, cook one
minute and pour into the tureen. Stir in the boi'ing milk,
and send to table.
THE EVERY-DAY COOK-BOOK.
LOBSTER SOUP.
Procure a large hen fish, boiled, and with all its coral, if
possible. Cut away from it all the meat in neat little pieces ;
beat up the fins and minor claws in a mortar, then stew the
results in a stew-pan, slowly, along with a little white stock ;
season this with a bunch of sweet herbs ; a small onion, a
little bit of celery, and a carrot may be placed in the stock,
as also the toasted crust of a French roll. Season to taste
with salt and a little cayenne. Simmer the whole for about
an hour ; then strain and return the liquor to the saucepan,
place in it the pieces of lobster, and having beat up the
coral in a little flour and gravy, stir it in. Let the soup re-
main on the fire for a few minutes without boiling and serve
hot. A small strip of the rind of a lemon may be boiled in
the stock, and a little nutmeg may be added to the season-
ing. This is a troublesome soup to prepare, but there aie
many who like it when it is well made.
EGG BALLS FOR SOUP.
Boil four eggs ; put into cold water ; mash yolks with
yolk of one raw egg, and one teaspoonful of flour, pep-
per, salt and parsley ; make into balls and boil two min-
utes.
NOODLES FOR SOUP.
Rub into two eggs as much sifted flour as they will
absorb ; then roll out until thin as a wafer ; dust over a little
flour, and then roll over and over into a roll, cut off thin
slices from the edge of the roll and shake out into long
strips ; put them into the soup lightly and boil for ten
minutes ; salt should be added while mixing with the flour
about a saltspoonful.
THE E VER Y-DA Y COOK-BOOK. 33
IRISH STEW. STOVED POTATOES.
These form excellent and nutritious dishes. The former
dish can be made from a portion of the back ribs or neck
of mutton, the fleshy part of which must be cut into cutlets.
Flatten these pieces of meat with a roller, and dip them in a
composition of pepper, salt, and flour. Peel potatoes and
slice them to the extent of two pounds of potatoes for every
pound of meat. An onion or two sliced into small bits will
be required. Before building the materials into a goblet,
melt a little suet or dripping in it, then commence by lay-
ing in the pot a layer of potatoes, which dust well with pep-
per and salt, then c layer of the meat sprinkled with the
chopped onions, and <o on till the goblet is pretty full. Fill
in about a breakfast-cupful of gravy, if there be any in the
house ; if not, water will do. Finish off with a treble row of
potatoes on the top. Let the mess stew slowly for about
three hours, taking great care to keep the lid so tight that
none of the virtue can escape letting away the steam is just
letting away the flavor. Shake the pot occasionally with
some force, to prevent burning. Some cooks, in prepar-
ing this dish, boil the potatoes for some time, and then pour
and dry them well ; others add a portion of kidney to the
stew ; while extravagant people throw in a few oysters, a
slice or two of lean ham, or a ham shank. Irish stew
should be served as hot as possible. It is a savory and inex-
pensive dish for cold weather. Staved potatoes are prepared
much in the same way. Cut down what of the Sunday's
roast is left, and proceed with it just as you would with the
neck of mutton. Some cooks would stew the bones of the
roast, in order to make a gravy in which to stove the meat
and potatoes, but the bones will make excellent potato soup.
Irish stew is an excellent dish for skaters and curlers. It is
sometimes known as " hot pot."
34 THE E VERY-DAY COOK-BOOK.
TO GET UP A SOUP IN HASTE.
Chop some cold cooked meat fine, and put a pint into a
stew-pan with some gravy, season with pepper and salt
and a little butter if the gravy is not rich, add a little flour
moistened with cold water, and three pints boiling water,
boiled moderately half an hour. Strain over some rice or
nicely toasted bread, and serve. Uncooked meat may be]
used by using one quart of cold water to a pound of
chopped meat, and letting it stand half before boiling.
Celery root may be grated in as seasoning, or a bunch of
parsley thrown in.
TO COLOR SOUPS.
A fine amber color is obtained by adding finely-grated
carrot to the clear stock when it is quite free from scum.
Red is obtained by using red skinned tomatoes from which
the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as
chicken.
Spinach leaves, pounded in a mortar, and the juice ex-
pressed and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same
color can be gotten by adding burnt sugar or browned flour
to clear stock.
FISH.
Fish are good, when the gills are red, eyes are full, and
the body of the fish is firm and stiff. After washing them
well, they should be allowed to remain for a short time in
salt water sufficient to cover them ; before cooking, wipe
them dry, dredge lightly with flour, and season with
salt and pepper. Salmon-trout and other small fish
THE EVERY-DAY COOK-BOOK,
35
are usually fried or broiled ; all large fish should be put in
a cloth, tied closely with twine, and placed in cold water,
when they may be put over the fire to boil. When fish are
baked, prepare the fish the same as for boiling, and put in
the oven on a wire gridiron, over a dripping-pan.
BOILED SALMON.
The middle slice of salmon is the best. Sew up neatly
in a mosquito-net bag, and boil a quarter of an hour to the
pound in hot, salted water. When done, unwrap with care,
and lay upon a hot dish, taking care not to break it.
Have ready a large cupful of drawn butter, very rich, in
which has been stirred a tablespoonful of minced parsley
and the juice of a lemon. Pour half upon the salmon,
and serve the rest in a boat. Garnish with parsley and
sliced eggs.
Here is a recipe for a nice pickle for cold salmon made out
of the liquor in which the fish has been boiled, of which
take as much as you wish, say three breakfast-cupfuls, to
which add vinegar to taste (perhaps a teacupful will be
enough), a good pinch of pepper, a dessert-spoonful of salt.
Boil for a few minutes with a sprig or two of parsley and a
little thyme. After it has become quite cold, pour it over the
fish.
BROILED SALMON.
Cut some slices about an inch thick, and broil them over
a gentle, bright fire of coals, for ten or twelve minutes.
When both sides are done, take them on to a hot dish ;
butter each slice well with sweet butter ; strew over each a
very little salt and pepper to taste, and serve.
BAKED SALMON.
Clean the fish, rinse it, and wipe it dry ; rub it well
outside and in, with a mixture of pepper and salt, and
36 THE E VERY-DAY COOK-BOOK.
fill it with a stuffing made of slices of bread, buttered
freely and moistened with hot milk or water (add sage or
thyme to the seasoning if liked) ; tie a thread around the
fish, so as to keep the stuffing in (take off the thread
before serving) ; lay muffin-rings, or a trivet in a dripping-
pan, lay bits of butter over the fish, dredge flour over, and
put it on the rings ; put a pint of hot water in the pan, to
baste with ; bake one hour if a large fish, in a quick oven ;
baste frequently. When the fish is 'taken up, having cut a
lemon in very thin slices, put them in the pan, and let them
fry a little ; then dredge in a teaspoonful of wheat flour ; add
a small bit of butter ; stir it about, and let it brown without
burning for a little while then add half a teacup or more of
boiling water, stir it smooth, take the slices of lemon into
the gravy boat, and strain the gravy over. Serve with
boiled potatoes. The lemon may be omitted if preferred,
although generally it will be liked.
SALMON-TROUT.
Dressed the same as salmon.
SPICED SALMON (PICKLED).
Boil a salmon, and after wiping it dry, set it to cool ; take
of the water in which it was boiled, and good vinegar each
equal parts, enough to cover it ; add to it one dozen cloves,
as many small blades of mace, or sliced nutmeg, one tea-
spoonful of whole pepper, and the same of alspice ; make it
boiling hot, skim it clear, add a small bit of butter (the size
of a small egg), and pour it over the fish ; set it in a cool
place. When cold, it is fit for use, and. will keep for a long
time, covered close, in a cool place. Serve instead of pickled
oysters for supper.
A fresh cod is very nice, done in the same manner ; as is
also a striped sea bass.
SALMON AND CAPER SAUCE.
Two slices of salmon, one quarter pound butter, one
half teaspoonful of chopped parsley, one shalot; salt,
pepper, and grated nutmeg to taste.
Mode : Lay the salmon in a baking-dish, place pieces
of butter over it, and add the other ingredients, rubbing
a little of the seasoning into the fish; baste it frequently;
when done, take it out and drain for a minute or two;
lay it in a dish, pour caper sauce over it, and serve
Salmon dressed in this way, with tomato sauce, is very
delicious.
SALMON CUTLETS.
Cut the slices one inch thick, and season them with
pepper and salt; butter a sheet of white paper, lay each
slice on a separate piece, with their ends twisted; broil
gently over a clear fire, and serve with anchovy or capei
sauce. When higher seasoning is required, add a fevs
chopped herbs and a little spice.
DRIED OR SMOKED SALMON.
Cut the fish down the back, take out the entrails, and
roe, scale it, and rub the outside and in with common
salt, and hang it to drain for twenty-four hours.
Pound three ounces of saltpetre,- two ounces of coarse
salt, and two of coarse brown sugar; mix these well to-
gether, and rub the salmon over every part with it; then
lay it on a large dish for two days; then rub it over with
common salt, and in twenty-four hours it will be fit to
dry. Wipe it well, stretch it open with two sticks, and
hang it in a chimney, with a smothered wood-fire, or in
a smoke-house, or in a dry, cool place.
Shad done in this manner are very fine.
38 THE E VERY-DAY COOK-BOOK.
BOILED COD.
Lay the fish in cold water, a little salt, for half an hour.
Wipe dry, and sew up in a linen cloth, coarse and clean,
fitted to the shape of the piece of cod. Have but one fold
over each part. Lay in the fish-kettle, cover with boiling
water, salted at discretion. Allow nearly an hour for a piece
weighing four pounds.
COD PIE.
Any remains of cold cod, twelve oysters, sufficient melted
butter to moisten it ; mashed potatoes enough to fill up the
dish.
Mode : Flake the fish from the bone, and carefully take
away all the skin. Lay it in a pie-dish, pour over the melted
butter and oysters (or oyster sauce, if there is any left), and
cover with mashed potatoes. Bake for half an hour, and
send to table of a nice brown color.
DRIED CODFISH.
This should always be laid in soak at least one night be-
fore it is wanted ; then take off the skin and put it in plenty
of cold water ; boil it gently (skimming it meanwhile) for
one hour, or tie it in a cloth and boil it.
Serve with egg sauce ; garnish with hard-boiled eggs cut
in slices, and sprigs of parsley. Serve plain boiled or
mashed potatoes with it.
STEWED SALT COD.
Scald some soaked cod by putting it over the fire in boil-
ing water for ten minutes ; then scrape it white, pick it in
flakes, and put it in a stew-pan, with a tablespoonful of
butter worked into the same of flour, and as much milk as
will moisten it ; let it stew gently for ten minutes ; add
THE EVERY-DAY COOK-BOOK.
39
pepper to taste, and serve hot ; put it in a deep dish, slice
hard-boiled eggs over, and sprigs of parsley around the
edge.
This is a nice relish for breakfast, with coffee and tea, and
rolls or toast.
CODFISH CAKES.
First boil soaked cod, then chop it fine, put to it an equal
quantity of potatoes boiled and mashed ; moisten it with
beaten eggs or milk, and a bit of butter and a little pepper ;
form it in small, round cakes, rather more that half an inch
thick ; flour the outside, and fry in hot lard or beef drippings
until they are a delicate brown; like fish, these must be
fried gently, the lard being boiling hot when they are put
in ; when one side is done turn the other. Serve for break-
fast.
BOILED BASS.
Put enough water in the pot for the fish to swim in, easily.
Add half a cup of vinegar, a teaspoonful of salt, an onion, a
dozen black peppers, and a blade of mace. Sew up the fish
in a piece of clean net, fitted to its shape. Heat slowly for
the first half hour, then boil eight minutes, at least, to the
pound, quite fast. Unwrap, and pour over it a cup of drawn
butter, based upon the liquor in which the fish was boiled,
with the juice of half a lemon stirred into it. Garnish with
sliced lemon.
PRIED BASS.
Clean, wipe dry, inside and out, dredge with flour, and
season with salt. Fry in hot butfer, beef-dripping, or sweet
lard. Half butter, half lard is a good mixture for frying fish.
The moment the fish are done to a good brown, take them
from the fat and drain in a hot colander. Garnish with pars-
ley.
40 THE E VER Y-DA Y COOK-BOOK.
TO PRY OR BROIL FISH PROPERLY,
After the fish is well cleansed, lay it on a folded towel and
dry out all the water. When well wiped and dry, roll it in
wheat flour, rolled crackers, grated stale bread, or Indian
meal, whichever may be preferred ; wheat flour will gener-
ally be liked.
Have a thick-bottomed frying-pan or spider, with plenty
of sweet lard salted ; (a tablespoonful of salt to each pound:
of lard), for fresh fish which have not been previously salted :
let it become boiling hot, then lay the fish in and let it fry
gently, until one side is a fine delicate brown, then turn the
other; when both are done, take it up carefully and serve
quickly, or keep it covered with a tin cover, and set the dish
where it will keep hot.
BAKED BLACK BASS,
Eight good-sized onions chopped fine ; half that quantity
of bread-crumbs ; butter size of hen's egg ; plenty of pepper
and salt, mix thoroughly with anchovy sauce until quite red.
Stuff your fish with this compound and pour the rest over it,
previously sprinkling it with a little red pepper. Shad,
pickerel, and trout are good the same way. Tomatoes can
be used instead of anchovies, and are more economical. If
using them take pork in place of butter and chop fine.
BROILED MACKEREL.
Pepper and salt to taste, a small quantity of oil. Mack-
erel should never be washed when intended to be broiled but
merely wiped very clean 'and dry, after taking out the gills
and inside. Open the back, and put in a little pepper, salt,
and oil ; broil it over a clear fire, turn it over on both sides,
and also on the back. When sufficiently cooked, the flesh
can be detached from the bone, which will be in about ten
THE E VER Y-DA Y COOK-BOOK. 4 I
minutes for a small mackerel. Chop a little parsley, work it
up in the butter, with pepper and salt to taste, and a squeeze
of lemon-juice, and put it in the back. Serve before the
butter is quite melted.
Mode: Scale and clean the pike, and fasten the tail in its
mouth by means of a skewer. Lay it in cold water, and
when it boils, throw in the salt and vinegar. The time
for boiling depends, of course, on the size of the fish ; but a
middling-sized pike will take about half an hour. Serve
with Dutch or anchovy sauce, and plain melted butter.
Mackerel baked will be found palatable. Clean and trim
the fish nicely, say four large ones, or half a dozen small
ones, bone them and lay neatly in a baking dish, or a bed of
potato chips well dusted with a mixture of pepper and salt ;
on the potatoes, place a few pieces of butter. Dust the fish
separately with pepper and salt, and sprinkle slightly with a
diluted mixture of anchovy sauce and catsup. Bake three
quarters of an hour.
SALT MACKEREL WITH CREAM SAUCE.
Soak overnight in lukewarm water, changing this in the
morning for ice-cold. Rub all the salt off, and wipe dry.
Grease your gridiron with butter, and rub the fish on both
sides with the same, melted. Then broil quickly over a clear
fire, turning with a cake-turner so as not to break it.
Lay upon a hot water dish, and cover until the sauce is
ready.
Heat a small cup of milk to scalding. Stir into it a
teaspoonful of corn-starch wet up with a little water.
When this thickens, add two tablespoonfuls of butter, pep-
per, salt, and chopped parsley. Beat an egg light, pour
the sauce gradually over it, put the mixture again over
the fire, and stir one minute, not more. Pour upon the
fish, and let all stand, covered, over the hot water in the
42 THE VER Y-DA Y COOK-BOOK.
chafing-dish. Put fresh boiling water under the dish before
sending to table.
BOILED EELS.
Four small eels, sufficient water to cover them ; a large
bunch of parsley.
Choose small eels for boiling ; put them in a stewpan with
the parsley, and just sufficient water to cover them ; simmer
till tender. Take them out, pour a little parsley and butter
over them, and serve some in a tureen.
FRICASEED EELS.
After skinning, clearing, and cutting five or six eels in
pieces of two inches in length, boil them in water nearly
to cover them, until tender ; then add a good-sized bit of
butter, with a teaspoonful of wheat flour or rolled cracker,
worked into it, and a little scalded and chopped parsley ;
add salt and pepper to taste, and a wine-glass of vin-
egar if liked ; let them simmer for ten minutes and serve
hot.
FRIED EELS.
After cleaning the eels well, cut them in pieces two inches
long; wash them and wipe them dry ; roll them in wheat flour
or rolled cracker, and fry as directed for other fish, in hot
lard or beef dripping, salted. They should be browned all
over and thoroughly done.
Eels may be prepared in the same manner and broiled.
COLLARED EELS.
One large eel ; pepper and salt to taste ; two blades cl
mace, two cloves, a little allspice very finely pounded, six
leaves of sage, and a small bunch of herbs minced very
small.
Mode: Bone the eel and skin it; split it, and sprinkla
it over with the ingredients, taking care that the spices
THE E YER Y-DA Y COOK-BOOK. 43
are very finely pounded, and the herbs chopped very
small. Roll it up and bind with a broad piece of tape,
and boil it in water, mixed with a little salt and vinegar
till tender. It may either be served whole or cut in
slices ; and when cold, the eel should be kept in the li-
quor it was boiled in, but with a little more vinegar put
to it.
FRIED TROUT.
They must, of course, be nicely cleaned and trimmed
all round, but do not cut off their heads. Dredge them
well with flour, and fry in a pan of boiling hot fat or oil.
Turn them from side to side till they are nicely browned,
and quite ready. Drain off all the fat before sending the
fish to table ; garnish with a few sprigs of parsley, and pro-
vide plain melted butter. If preferred, the trout can be
Jarded with beaten egg, and be then dipped in bread-
crumb. The frying will occupy from five to eight minutes,
according to size. Very large trout can be cut in pieces.
TROUT IN JELLY (or other fish).
This is a beautiful supper dish, and may be arranged as
follows : Turn the fish into rings, with tail in mouth. Pre-
pare a seasoned water in which to boil the trout ; the water
should have a little vinegar and salt in it, and may be
flavored with a shallot or a clove of garlic. When the water
is cold, place the trout in, and boil them very gently, so as
not hash or break them. When done, lift out and drain.
Baste with fish jelly, for which a recipe is given elsewhere,
coat after coat, as each coat hardens, Arrange neatly, and
serve.
BOILED TROUT.
Let the water be thoroughly a-boil before you put in
the fish. See that it is salt, and that a dash of vinegar
44 THE E VER Y-&A 1 ' COOK-BOOK.
has been put in it. Remove all scum as it rises, and boil
the fish till their eyes protrude. Lift them without breaking,
drain off the liquor, and serve on a napkin if you like. To
be eaten with a sauce according to taste, that is, it can be
made of either anchovies or shrimps.
BROILED TROUT.
Clean and split them open, season with a little salt and
cayenne ; dip in whipped egg, dredge with flour, and bran-
der over a clear fire. Serve with sauce.
BAKED HADDOCK.
Choose a nice fish of about six pounds, which trim and
scrape nicely, gutting it carefully, fill the vacuum with a stuff-
ing of veal, chopped ham, and bread-crumbs, sew up with
strong thread, and shape the fish round, putting its tail into
its mouth, or, if two are required, lay them along the dish
reversed that is, tail to head ; rub over with plenty of
butter, or a batter of eggs and flour, and then sprinkle with
bread-crumbs. Let the oven be pretty hot when put in. In
about an hour the fish will be ready. Serve on the -tin or
aisset in which they have been baked, placing them on a
larger dish for that purpose. Mussel sauce is a good ac-
companiment.
CURRIED HADDOCK.
Curried haddock is excellent. Fillet the fish and curry it
in a pint of beef stock slightly diluted with water, and
thickened with a tablespoonful of curry powder. Some cooks
chop up an onion to place in the stew. It will take an hour
to ready this fish. If preferred, fry the fish for a few
minutes in clean lard or oil before stewing it in the
currv,
THE E VER Y-DA Y COOK-BOOK.
RIZZARED HADDOCK.
First, of course, procure your fish, clean them thoroughly,
rub them well with salt, and let them Ue for one night,
after which hang them in the open air, to dry, in a shady
place. In two days they will be ready for the gridiron.
Before cooking them take out the backbone and skin
them, if desired (I never do skin them), broil till ready, eat
with a little fresh butter.
Haddocks can be boiled with advantage : all that is
necessary is to put plenty of salt in the water, and not to
serve them till they are well done. As a general rule, it
may be ascertained when fish is sufficently cooked by the
readiness with which the flesh lifts from the bone. Stick a
fork into the shoulder of a cod or haddock and try it. If
living sufficienly near the sea, procure sea water in which to
boil your haddocks.
BROILED "WHITE-PISHFRESH.
Wash and drain the fish ; sprinkle with pepper and lay
with the inside down upon the gridiron, and broil over
fresh bright coals. When a nice brown, turn for a mo-
ment on the other side, then take up and spread with
butter. This is a very nice way of broiling all kinds of fish
fresh or salted. A little smoke under the fish adds to its
flavor. This may be made by putting two or three cobs
under the gridiron.
BAKED WHITE-PISH.
Fill the fish with a stuffing of fine bread-crumbs and a
little butter; sew ap (he fish; sprinkle with butter, pep-
per, and salt. Dredge with flour and bake one hour,
basting often, and serving with parsley sauce or egg
sauce.
46 THE EVERY-DAY COOK-BOOK.
TO CHOOSE LOBSTERS.
These are chosen more by weight than size, the heaviest
are best ; a good small-sized one will not unf requently be
found to weigh as heavily as one much larger. If fresh, a
lobster will be lively and the claws have a strong motion
when the eyes are pressed with the finger.
The male is best for boiling ; the flesh is firmer, and the
shell a brighter red ; it may readily be distinguished from
the female ; the tail is narrower, and the two uppermost fins
within the tail are stiff and hard. Those of the hen lobster
are not so, and the tail is broader.
Hen lobsters are preferred for sauce or salad, on ac-
count of their coral. The head and small claws are never
used.
BOILED LOBSTER.
These crustaceans are usually sold ready-boiled. When
served, crack the claws and cut open the body, lay neatly on
a napkin-covered dish, and garnish with a few sprigs of pars-
ley. Lobster so served is usually eaten cold.
CURRIED LOBSTER.
Pick out the meat of two red lobsters from the shells into
a shallow sauce-pan, in the bottom of which has been placed
a thin slice of tasty ham, with a little cayenne pepper
and a teaspoonful of salt. Mix up half a cupful of white
soup and half a cupful of cream and pour over the meat.
Put it on the fire and let it simmer for about an hour,
when you will add a dessertspoonful of curry, and another
of flour rubbed smooth in a little of the liquor taken
out of the pot ; in three minutes the curry will be ready
to dish. Some add a dash of lemon to this curry (I don't),
and the cream can be dispensed with if necessary. Put a
rim of well-boiled rice round the dish if you like, or serve
the rice separately.
THE EVERY- DAY COOK-BOOK.
LOBSTER CHOWDER.
Four or five pounds of lobster, chopped fine ; take the
green part and add to it four pounded crackers ; stir
this into one quart of boiling milk ; then add the lob-
ster, a piece of butter one-half the size of an egg, a little
pepper and salt, and bring it to a boil.
CHOWDER.
Cut some slices of pork very thin, and fry them out
dry in the dinner pot ; then put in a layer of fish cut in
slices on the pork, then a layer of onions, and then po-
tatoes, all cut in exceedingly thin slices ; then fish,
onions, potatoes again, till your materials are all in, put-
ting some salt and pepper on each layer of onions ; split
some hard biscuits, dip them in water, and put them
round the sides and over the top ; put in water enough
to come up in sight ; stew for over half an hour, till the
potatoes are done ; add half a pint of milk, or a teacup
of sweet cream, five minutes before you take it up.
TO FRY SMELTS.
Egg and bread-crumbs, a little flour; boiling lard
Smelts should be very fresh, and not washed more than
is necessary to clean them. Dry them in a cloth, lightly
flour, dip them in egg, and sprinkle over with very fine
bread-crumbs, and put them into boiling lard. Fry of a
nice pale brown, and be careful not to take off the light
roughness of the crumbs, or their beauty will be spoiled
Dry them before the fire on a drainer, and serve wit-:*
plain melted butter.
TO BAKE SMELTS.
Smelts, bread-crumbs, one-quarter pound of fresh but.
ter, two blades of pounded mace ; salt and cayenne IQ
48 THE E VERY-DAY COOK-BOOK.
taste. Wash and dry the fish thoroughly in a cloth, and
arrange them nicely in a flat baking-dish. Cover them
with fine bread-crumbs, and place little pieces of butter
all over them. Season and bake for fifteen minutes.
Just before serving, add a squeeze of lemon juice, and
garnish with fried parsley and cut lemon.
RED HERRINGS OR YARMOUTH BLOATERS.
The best way to cook these is to make incisions in
the skin across the fish, because they do not then require
to be so long on the fire, and will be far better than
when cut open. The hard roe makes a nice relish by
pounding it in a mortar, with a little anchovy, and
spreading it on toast. If very dry, soak in warm water
one hour before dressing.
POTTED FISH.
Take out the backbone of the fish; for one weighing
two pounds take a tablespoon of allspice and cloves
mixed; these spices should be put into little bags of not
too thick muslin; put sufficient salt directly upon each
fish; then roll in a cloth, over which sprinkle a little cay-
enne pepper; put alternate layers of fish, spice and sago
in an earthen jar; cover with the best cider vinegar;
cover the jar closely with a plate and over this put a
covering of dough, rolled out to twice the thickness of
pie crust. Make the edges of paste to adhere closely to
the sides of the jar, so as to make it air-tight. Put the
jar into a pot of cold water and let it boil from three to
five hours, according to quantity. Ready when cold.
OYSTERS ON THE SHELL.
Wash the shells and put them on hot coals or upon the
top of a hot stove, or bake them in a hot oven; open the
shells with an oyster-knife, taking care to lose none of
THE E VERY-DAY COOK-BOOK. 49
the liquor, and serve quickly on hot plates, with toast.
Oysters may be steamed in the shells, and are excellent
eaten in the same manner.
OYSTERS STEWED WITH MILK.
Take a pint of fine oysters, put them with their own
liquor, and a gill of milk into a stew-pan, and if liked, a
blade of mace; set it over the fire, take off any scum
which may rise; when they are plump and white turn
them into a deep plate; add a bit of butter, and pepper
to taste. Serve crackers and dressed celery with them.
Oysters may be stewed in their own liquor without milk.
OYSTERS FRIED IN BATTER.
Half pint of oysters, two eggs, half pint of milk, suf-
ficient flour to make the batter; pepper and salt to taste;
wnen liked, a little nutmeg; hot lard. Scald the oysters
in their own liquor, beard them, and lay them on acloth.
to drain thoroughly. Break^the eggs into a basin, mix
the Hour with them, add the milk gradually, with nut-
meg aud seasoning, and put the oysters in a batter.
Make some lard hot in a deep frying-pan, put in the
oysters, one at a time; when done, take them up with
a sharp-pointed skewer, and dish them on a napkin.
Fried oysters are frequently used for garnishing boiled
fish, and then a few bread-crumbs should be added to
the floui.
SCALLOPED OYSTERS.
Two tablespoonfuls of white stock, two tablespoonfuls
of cream; pepper and salt to taste; bread-crumbs, oiled
butter. Scald the oysters in their own liquor, take them
out, beard them, and strain the liquor free from grit. Put
one ounce of butter into a stewpan; when melted, dredge
in sufficient flour to dry it up; add the stock, cream, and
SO THE E VERY-DA'S COOK-BOOK.
strained liquor, and give one boil. Put in the oysters
and seasoning; let them gradually heat through, but not
boil. Have ready the scallop-shells buttered; lay in the
oysters, and as much of the liquid as they will hold;
cover them over with bread-crumbs, over which drop a
little oiled butter. Brown them in the oven, or before
the fire, and serve quickly, and very hot.
FRIED OYSTERS.
Take large oysters from their own liquor on to a
thickly folded napkin to dry them off; then make a
tablespoonful of lard or beef fat hot, in a thick bottomed
frying-pan, add to it half a saltspoonful of salt; dip each
oyster in wheat flour, or cracker rolled fine, until it will
take up no more, then lay them in the pan, hold it over
a gentle fire until one side is a delicate brown; turn the
other by sliding a fork under it; five minutes will fry
them after they are in the pan. Oysters may be fried in
butter, but it is not so good; lard and butter half and
half is very nice for frying. Some persons like a very
little of the oyster liquor poured in the pan after tha
oysters are done; let it boil up, then put it in the dish
with the oysters; when wanted for breakfast, this should
be done.
Oysters to be fried, after drying as directed, may be
dipped into beaten egg first, then into rolled cracker.
OYSTER PATTIES.
Make some rich puff paste and bake it in very small
tin patty pans; when cool, turn them out upon a large
dish; stew some large fresh oysters with a few cloves, a
little mace and nutmeg; then add the )'olk of one egg,
boiled hard and grated; add a little butter, and as much
of the oyster liquor as will cover them. When they have
stewed a little while, take them out of the pan and set
THE EVEKY-DAY COOK- BOOK. 5*
them cool. When quite cold, la}' two or three oysters in
each shell of puff paste.
BROILED OYSTERS.
Drain thu oysters well and dry them with a napkin.
Have ready a griddle hot and well buttered; season the
oysters; lay them to griddle and brown them on both
sides. Serve them on a hot plate with plenty of butter.
CLAM FRITTERS.
Take fifty small or twenty-five large sand clams from
th-eir shells; if large, cut each in two, lay them on a
thickly folded napkin; put a pint bowl of wheat flour
into a basin, add to it two well-beaten eggs, half a pint
of sweet milk, and nearly as much of their own liquor;
beat the batter until it is smooth and perfectly free from
lumps; then stir in the clams. Put plenty of lard or
beef fat into a thick-bottomed frying pan, let it become
boiling hot; put in the batter by the spoonful; let them
fry gently; when one side is a delicate brown, turn the
other.
SOFT-SHELLED CLAMS.
These are very fine if properly prepared. They are
good only during cold weather and must be perfectly
fresh.
Soft-shelled clams may be boiled from the shells, and
served with butter, pepper, and salt over.
TO BOIL SOFT-SHELL CLAMS.
Wash the shells clean, and put the clams, the edges
downwards, in a kettle; then pour about a quart of boil-
ing water over them; cover the pot and set it over a
brisk fire for three quarters of an hour; pouring boiling 1
52 THE E VER Y-DA Y COOK-BOC'K.
..ater on them causes the shells to open quickly and let
out the sand which may be in them.
Take them up when done; take off the black skin
which covers the hard part, trim them clean, and put
them into a stew-pan; put to them some of the liquor in
which they were boiled; put to it a good bit of butter
and pepper and salt to taste ; make them hot; serve
with cold butter and lolls.
CLAM CHOWDER.
Butter a deep tin basin, strew it thickly with grated
bread crumbs, or soaked cracker; sprinkle some pepper
over and K its of butter the size of a hickory nut, and, if
liked, son.j finely chopped parsley; then put a double
layer of clams, season with pepper, put bits of butter
over, then another layer of soaked cracker; after that
clams and bits of butter; sprinkle pepper over; add a
cup of milk or water, and lastly a layer of soaked
crackers. Turn a plate over the basin, and bake in a hot
oven for three quarters of an hour; use half a pound of
soda biscuit, and Quarter of a pound of butter with fifty
clams.
MEATS.
ROAST BEEF.
Prepare for the oven by dredging lightly with flour,
and seasoning with salt and pepper; place in the oven,
and baste frequently while roasting. Allow a quarter
of an hour for a pound of meat, if you like it rare;
longer if you like it well done. Serve with a sauce made
from the drippings in the pan, to which has been added
a tablespoon of Harvey or Worcestershire sauce, and a
tablespoon of tomato catsup.
ROUND OF BEEF BOILED.
See that it is not too large, and that it is tightly bound
all round. About twelve pounds or fourteen pounds forms
a convenient size, and a joint of that weight will require
from three hours to three hours and a quarter to boil.
Put on with cold water as the liquor is valuable for
making pea-soup and let it come slowly to the boil.
Boil carefully but not rapidly, and skim frequently; as
a rule, keep the lid of the pot well fixed. The meat may
be all the better if taken out once or twice in the pro-
cess of cooking. Carrots and turnips may be boiled to
serve with the round; they will, of course, cook in about
a third of the time necessary to boil the beef.
BEEF SALTED, or CORNED, RED,
To keep for years.
Cut up a quarter of beef. For each hundredweight
take half a peck of coarse salt, quarter <ji a pound of
54 THE EVERY-DAY COOK-BOOK.
saltpetre, the same weight of saleratus, and a qufc>. of
molasses, or two pounds of coarse brown sugar. Mace,
cloves and allspice may be added for spiced beef.
Strew some of the salt in the bottom of a pickle-tub
or barrel; then put in a layer of meat, strew this with
salt, then add another layer of meat, and salt and meat
alternately, until all is used. Let it remain one night.
Dissolve the saleratus and saltpetre in a little warm
water, and put it to the molasses or sugar ; then put it
over the meat, add water enough to cover the meat, lay
a board on it to keep it under the brine. The meat is fit
for use after ten days. This receipt is for winter beef.
Rather more salt may be used in warm weather.
Towards spring take the brine from the meat, make it
boiling hot, skim it clear, and when it is cooled, return
it to the meat.
Beef tongues and smoking pieces are fine pickled in
this brine. Beef liver put in this brine for ten days and
then wiped dry and smoked, is very fine. Cut it in
slices, and fry or broil it. The brisket of beef, after
being corned, may be smoked, and is very fine for boil-
ing.
Lean pieces of beef, cut properly from the hind quar-
ter, are the proper pieces for being smoked There may
be some fine pieces cut from the fore-quarter.
After the beef has been in brine ten days or more wipe
it dry, and hang it in a chimney where wood is burnt,
or make a smothered fire of sawdust or chips, and keep
it smoking for ten days; then rub fine black pepper over
every part, to keep the flies from it, and hang it in a
dry, dark, cool place. After a week it is fit for use. A
strong, coarse brown paper, folded around beef, and
fastened with paste, keeps it nicely.
Tongues are smoked in the same manner. Hang them
by a string put through the root end. Spiced brine for
smoked beef or tongues will be generally liked
THE E VERY-DAY COOK-BOOK. 51
*
For convenience make a pickle as mentioned: for beet,
keep it in the cellar, ready for pickling beef at any t^sne.
Beef may remain in three or four or more days.
TO BOIL CORNED BEEF.
Put the beef in water enough to cover it. and let it
heat slowly, and boil slowly, and be careful to take off
the grease. Many think it much improved by boiling
potatoes, turnips, and cabbages with it. In this case the
vegetables must be pealed and all the grease carefully
skimmed as fast as it rises. Allow about twenty minutes
of boiling for each pound of meat.
A NICE WAY TO SERVE COLD BEEF.
Cut cold roast beef in slices, put gravy enough to
cover them, and a wineglass of catsup or wine, or a
lemon sliced thin; if you have not gravy, put hot water
and a good bit of butter, with a teaspoonful or more of
browned flour; put it in a closely covered stew-pan, and
let it simmer gently for half an hour. If you choose,
when the meat is down, cut a leek in thin slices, and
chop a bunch of parsley small, and add it; serve boiled
or mashed potatoes with it. This is equal to beef a-k>
mode.
Or, cold beef may be served cut in neat slices, gar'
nished with sprigs of parsley, and made mustard, and
tomato catsup in the castor; serve mashed, if not new
potatoes, with it, and ripe fruit, or pie, or both, for des-
sert, for a small family dinner.
SPICED BEEF.
Four pounds of round of beef chopped fine; take from
it all fat; add to it three dozen small crackers rolled
fine, four eggs, one cup of milk, one tablespoon ground
mace, two tablespoons of black pepper, one tablespoon
$6 THE E VERY-DAY COOK-BOOK.
melted 6iktter; mix well and put in any tin pan that it
will just fill, packing it well; baste with butter and water,
and bake two hours in a slow oven.
BROILED BEEFSTEAK.
Lay a thick tender steak upon a gridiron over hot
coals, having greased the bars with butter before the
steak has been put upon it; (a steel gridiron with slender
bars is to be preferred, the broad flat iron bars of grid-
irons commonly used fry and scorch the meat, imparting
a disagreeable flavor). When done on one side, have
ready your platter warmed, with a little butter on it;
lay the steak upon the platter with the cooked side down,
tnat the juices which have gathered may run on the
platter, but do not press the meat; then lay your beef-
steak again upon the gridiron quickly and cook the
other side. When done to your liking, put again on the
platter, spread lightly with butter, place where it will
keep warm for a few moments, but not to let the butter
become oily (over boiling steam is best); and then serve
on hot plates. Beefsteak should never be seasoned with
salt and pepper while cooking. If your meat is tough,
pound well with a steak mallet on both sides.
FRIED BEEFSTEAKS.
Cut some of the fat from the steak, and put it in a fry
ing pan and set it over the fire; if the steaks are not very
tender, beat them with a rolling pin, and when the fat is
boiling hot, put the steak evenly in. cover the pan and
let it fry briskly until one side is done, sprinkle a little
pepper and salt over, and turn the other; let it be rare
or well-done as may be liked; take the steak on a hot
dish, add a wineglass or less of boiling water or catsup
to the gravy; let it boil up once, and pour it in the dish
with the steak.
THE E VERY-DA Y COOK-BOOK. 57
BEEFSTEAK PIE.
Take some fine tender steaks, beat them a little, season
with a saltspoonful of pepper and a teaspoonful of salt
to a two-pound steak ; put bits of butter, the size of a
hickory nut, over the whole surface, dredge a teaspoon-
ful of flour over, then roll it up and cut it in pieces two
inches long ; put a rich pie paste around the sides and
bottom of a tin basin ; put in the pieces of steak, nearly
fill the basin with water, add a piece of butter the size
of a large egg, cut small, dredge' in a teaspoonful of flour,
add a little pepper and salt, lay skewers across the basin,
roll a top crust to half an inch thickness, cut a slit in the
centre ; dip your fingers in flour and neatly pinch the top
and side crust together all around the edge. Bake one hour
in a quick oven.
BOUSED LEG OF MUTTON.
Mutton, water, salt. A leg of mutton for boiling should
not hang too long, as it will not look a good color when
dressed. Cut off the shank-bone, trim the knuckle, and
wash and wipe it very clean ; plunge it into sufficient boil-
ing water to cover it ; let it boil up, then draw the sauce-
pan to the side of the fire, where it should remain till the
finger can be borne in the water. Then place it suffi-
ciently near the fire that the water may gently simmer,
and be very carettn mat it does not boil fast, or the meat
will be hard. Skim well, add a little salt, and in about
two and one quarter hours after the water begins to sim-
mer, a moderate-sized leg of mutton will be done. Serve
with carrots and mashed turnips, which may be boiled
with the meat, and send caper sauce to table with it in a
tureen.
58 THE EVERf-DAY COOK-BOOK.
ROAST LOIN OF MUTTON.
Loin A mutton, a little salt. Cut and trim off the
superfluous fat, and see that the butcher joints the meat
prope.Hy, as thereby much annoyance is saved to the
carver, when it comes to table. Have ready a nice clear
fire (it need not be a very wide, large one), put down the
meat, dredge with flour, and baste well until it is done.
BROILED MUTTON CHOPS.
Loin of mutton, pepper and salt, a small piece of but-
ten Cut the chops from a well-hung, tender loin of
mutton, remove a portion of the fat, and trim them into
a nice shape; slightly beat and level them; place the
gridiron over a bright, clear fire, rub the bars with a lit-
tle fat, and lay on the chops. While broiling, frequently
turn them, and in about eight minutes they will be done.
Season with pepper and salt, dish them on a very hot
dish, rub a small piece of butter on each chop, and serve
very hot and expeditiously.
MUTTON CHOP FRIED.
Cut some fine mutton chops without much fat, rub
aver both sides with a mixture of salt and pepper, dip
them in wheat flour or rolled crackers, and fry in hot
lard or beef drippings, when both sides are a fine brown,
take them on a hot dish, put a wine-glass of hot water
in the pan, let it become hot, stir in a teaspoonful ot
browned flour, let it boil up at once, and serve in the pan
with the meat.
ROAST FORE-QUARTER OF LAMB.
Lamb, a little salt. To obtain the flavor of lamb in
perfection it should not be long kept; time to cool is all
THE E VERY-DAY COOK-BOO 'A*. 9
that Is required; and though the meat may be somewha'f
thready, the juices and flavor will he infinitely uperior
to that of lamb that has been killed two or three days
Make up the fire in good time, that li may be clear and
brisk when the joint is put down. Place it at sufficient
distance to prevent the fat irom burning, and baste it
constantly till the moment of serving. Lamb should be
very thoroughly done without being dried up, and not
the slightest appearance of red gravy should be visible,
as in roast mutton: this rule is applicable to all young
white meats. Serve with a little gravy made in the
dripping-pan, the same cfc for other roasts, and send to
table with it a tureen of mint sauce.
LAMBS' SWEETBREADS.
Two or three sweetbreads, one-half pint of veal stock,
white pepper and salt to taste, a small bunch of green
onions, one blade of pounded rnace, thickening of butter
and flour, two eggs, nearly one-half pint of cream, one
teaspoonful of minced parsley, a very little grated nut.
meg.
Mode : Soak the sweetbreads in lukewarm water, and
put them into a saucepan with sufficient boiling water to
cover them, and let them simmer for ten minutes; then
take them out and put them into cold water. Now lard
them, lay them in a stewpan, add the stock, seasoning,
onions, mace, and a thickening of butter and flour, and
stew gently for one quarter of an hour or twenty min-
utes. Beat up the egg with the cream, to which add the
minced parsley and very little grated nutmeg. Put this to
the other ingredients; stir it well till quite hot, but do not
let it boil after the cream is added, or it will curdle.
Have ready some asparagus-tops, boiled; add these ttf
the sweetbreads, and serve.
LAMB STEAK dipped in egg, and then in biscuit cr
6c THE VER Y-DA Y COOK-BOOK.
bread-crumbs, and fried until it is brown, helps to make
variety for the breakfast table. With baked sweet potatoes,
good coffee, and buttered toast or corn muffins, one may be-
gin the day with courage.
TO ROAST VEAL.
Rinse the meat in cold water ; if any part is bloody, wash
it off ; make a mixture of pepper and salt, allowing a large
teaspoonful of salt and a saltspoonful of pepper for each
pound of meat ; wipe the meat dry ; then rub the seasoning
into every part, shape it neatly, and fasten it with skewers,
and put it on a spit, or set it on a trivet or muffin rings, in a
pan ; stick bits of butter over the whole upper surface ;
dredge a little flour over, put a pint of water in the pan to
baste with, and roast it before the fire in a Dutch oven or
reflector, or put it into a hot oven ; baste it occasionally,
turn it if necessary that every part may be done ; if the
water wastes add more, that the gravy may not burn ; allow
fifteen minutes for each pound of meat ; a piece weighing
four or five pounds will then require one hour, or an hour
and a quarter.
VEAL CHOPS.
Cut veal chops about an inch thick ; beat them flat
with a rolling-pin, put them in a pan, pour boiling water
over them, and set them over the fire for five minutes ;
then take them up and wipe them dry; mix a table-
spoonful of salt and a teaspoonful of pepper for each
pound of meat ; rub each chop over with this, then dip
them, first into beaten egg, then into rolled crackers as
much as they will take up ; then finish by frying in hot
lard or beef dripping ; or broil them. For the broil have
some sweet butter on a steak dish; broil the chops until
well done, over a bright clear fire of coals; (let them do
gently that they may be well done,) then take them on
THE E VER Y-DA Y COOK-BOOK. 6 1
to the butter, turn them carefully once or twice in "it, and
serve. Or dip the chops into a batter, made of one egg
beaten with half a teacup of milk, and as much wheat flour
as may be necessary. Or simply dip the chops without
parboiling into wheat flour ; make some lard or beef fat hot
in a frying-pan ; lay the chops in, and when one side is a
fine delicate brown, turn the other. When all are done,
take them up, put a very little hot water into the pan, then
put it in the dish with the chops.
Or make a flour gravy thus : After frying them as last
directed, add a tablespoonful more of fat to that in the pan,
let it become boiling hot ; make a thin batter, of a small
tablespoonful of wheat flour and cold water; add a little
more salt and pepper to the gravy, then gradually stir in the
batter ; stir it until it is cooked and a nice brown ; then put
it over the meat, or in the dish with it ; if it is thicker than
is liked, add a little boiling water.
VEAL CUTLETS.
Two or three pounds of veal cutlets, egg and bread-crumbs,
two tablespoonfuls of minced savory herbs, salt and pepper
to taste, a little grated nutmeg.
Cut the cutlets about three quarters of an inch in
thickness, flatten them, and brush them over with the
yolk of an egg ; dip them into bread-crumbs and minced
herbs, season with pepper and salt and 'grated nutmeg,
and fold each cutlet in a piece of buttered paper. Broil
them, and send them to table with melted butter or a good
gravy.
STUFFED FILLET OF VEAL WITH BACON
Take out the bone from the meat, and pin into a
round with skewers. Bind securely with soft tapes.
Fill the cavity left by the bone with a force-meat of
crumbs, chopped pork, thyme, and parsley, seasoned
6 2 THE E VERY-DAY COOK-BOOK.
W***
with pepper, salt, nutmeg and a pinch of lemon-peel.
Cover the top of the fillet with thin slices of cold cooked,
fat bacon or salt pork, tying them in place with twines
crossing the meat in all directions. Put into a pot with
two cups of boiling water, and cook slowly and steadily
two hours. Then take from the pot and put into a drip-
ping-pan. Undo the strings and tapes. Brush the meat
all over with raw egg, sift rolled cracker thickly over it,
and set in the oven for half an hour, basting often with
gravy from the pot. When it is well browned, lay upon a hoi
dish with the pork about it. Strain and thicken the gravy,
and serve in a boat.
If your fillet be large, cook twice as long in the pot. Th
time given above is for one weighing five pounds.
-,
VEAL CAKE (a Convenient Dish for a Picnic.)
A few slices of cold roast veal, a few slices of cold ham
two hard-boiled eggs, two tablespoonfuls of minced parsley
a little pepper, good gravy, or stock No. 109.
Cut off all the brown outside from the veal, and cut the
eggs into slices. Procure a pretty mould ; lay veal, ham,
eggs, and parsley in layers, with a little pepper between
each, and when the mould is full, get some strong stock, and
fill up the shape. Bake for one half hour, and when cold,
turn it out.
VEAL PIE.
Cut a breast of veal small, and put it in a stewpan,
with hot water to cover it ; add to it a tablespoonful of
salt, and set it over the fire ; take off the scum as it rises ;
when the meat is tender, turn it into a dish to cool ; take
out all the smali bones, butter a tin or earthen basin or
pudding-pan, line it with a pie paste, lay some of the
parboiled meat in to half fill it ; put bits of butter the
THE VER Y-DA Y COOK-BOOK. 63
size of a hickory nut all over the meat ; shake pepper over,
dredge wheat flour over until it looks white ; then fill it
nearly to the top with some of the water in which the meat
was boiled ; roll a cover for the top of the crust, puff
paste it, giving it two or three turns, and roll it to nearly
half an inch thickness ; cut a slit in the centre, and make
several small incisions on either side of it ; lay some skewers
across the pie, put the crust on, trim the edges neatly with
a knife ; bake one hour in a quick oven. A breast of veal
will make two two-quart basin pies ; half a pound of nice
corned pork, cut in thin slices and parboiled with the meat,
will make it very nice, and very little, if any butter, will be
required for the pie ; when pork is used, no other salt will
be necessary.
>
BOILED CALF'S HEAD (without the skin>
Calf's head, water, a little salt, four tablespoonfuls of
melted butter, one tablespoonful of minced parsley, pepper
and salt to taste, one tablespoonful of lemon-juice.
After the head has been thoroughly cleaned, and the
brains removed, soak it in warm water to blanch it. Lay
the brains also into warm wate, to soak, and let them
remain for about an hour. Put the head into a stew-
pan, with sufficient cold water to cover it, and when it
boils, add a little salt ; take off every particle of scum as it
rises, and boil the head until perfectly tender. Boil the
brains, chop them, and mix with them melted butter,
minced parsley, pepper, salt, and lemon-juice in the above
proportion. Take up the head, skin the longue, and put
it on a small dish with the brains round it. Have ready
some parsley and butter, smother the head with it, and
the remainder send to table in a tureen. Bacon, ham,
pickled pork, or a pig's cheek are indispensable with calf s
head. The brains are sometimes chopped with hard-boiled
eggs.
64 THE E VER Y-DA F COOK-BOOK.
CALF'S HEAD CHEESE.
Boil a calf's head in water enough to cover it, until the
meat leaves the bones, then take it with a skimmer into a
wooden bowl or tray ; take from it every particle of bone ;
chop it small ; season with pepper and salt : a heaping
tablespoonful of salt, and a teaspoonful of pepper will
be sufficient ; if liked, add a tablespoonful of finely chopped
sweet herbs ; lay a cloth in a colander, put the minced
meat into it, then fold the cloth closely over it, lay a plate
over, and on it a gentle weight. When cold it may be
sliced thin for supper or sandwiches. Spread each slice
with made mustard.
BOILED CALF'S FEET AND PARSLEY AND BUTTER.
Two calf's feet, two slices of bacon, two ounces of butter,
two tablespoonfuls of lemon-juice, salt and whole pepper to
taste, one onion, a bunch of savory herbs, four cloves, one
blade of mace, water, parsley and butter.
Procure two white calf's feet ; bone them as far as the
first joint, and put them into warm water to soak for two
hours. Then put the bacon, butter, lemon-juice, onion,
herbs, spices, and seasoning into a stewpan ; lay in the feet,
and pour in just sufficient water to cover the whole. Stew
gently for about three hours ; take out the feet, dish them,
and cover with parsley and butter.
The liquor they were boiled in should be strained and put
by in a clean basin for use ; it will be found very good as an
addition to gravies, etc., etc.
CALF'S LIVER AND BACON.
Two or three pounds of liver, bacon, pepper and salt to
taste, a small piece of butter, flour, two tablespoonfuls of
lemon-juice, one quarter pint of water.
Cut the liver in thin slices, and cut as many slices of
THE E VERY-DAY COOK-BOOK. 65
bacon as there are of liver; fry the bacon first, and put
that on a hot dish before the fire. Fry the liver in the
fat which comes from the bacon, after seasoning it with
pepper and salt, and dredging over it a very little flour.
Turn the liver occasionally to prevent its burning, and
when done, lay it round the dish with a piece of bacon
between each. Pour away the bacon fat, put in a small
piece of butter, dredge in a little flour, add the lemon-
juice and water, give one boil, and pour it in the middle
of the dish.
SWEETBREAD,
Three sweetbreads, egg, and bread-crumbs, oiled but-
ter, three slices of toast, brown gravy.
Choose large white sweetbreads; put them into warm
water to draw out the blood, and to improve their color;
let them remain for rather more than one hour; then put
them into boiling water, and allow them to simmer for
about ten minutes, which renders them firm. Take them
up, drain them, brush over the egg, sprinkle with bread-
crumbs; dip them in egg again, and then into more
bread-crumbs. Drop on them a little oiled butter, and
put the sweetbreads into a moderately heated oven, and
let them bake for nearly three quarters of an hour.
Make three pieces of toast; place the sweetbreads on the
toast, and pour round, but not over them, a good brown
gravy.
EGGED VEAL HASH.
Chop fine remnants of coal roast veal. Moisten with
the gravy or water. When hot, break into it three or
four eggs, according to the quantity of veal. When the
eggs are cooked, stir into it a spoonful of butter, and
serve quickly. If to your taste, shake in a little parsley.
Should you lack quantity, half a cup of fine stale bres*i
crumbs are no disadvantage.
(36 THE VER Y-DA V COOK-BOOK.
ROAST BEEP, WITH YORKSHIRE PUDDING.
Have your meat ready for roasting on Saturday, always,
Roast upon a grating of several clean sticks (not pine) laid
over the dripping-pan. Dash a cup of boiling water ovei
the beef when it goes into the oven ; baste often, and see
that the fat does not scorch. About three-quarters of in
hour before it is done, mix the pudding.
YORKSHIRE PUDDING.
One pint of milk, four eggs, whites and yolks beaten sepa-
rately ; two cups of flour prepared flour is best ; one tea-
spoonful of salt.
Use less flour if the batter grows too stiff. Mix quickly ;
pour off the fat from the top of the gravy in the dripping-pan,
leaving just enough to prevent the pudding from sticking to
the bottom. Pour in the batter and continue to roast the
beef, letting the dripping fall upon the pudding below. The
oven should be brisk by this time. Baste the meat with the
gravy you have taken out to make room for the batter. In
serving, cut the pudding into squares and lay about the meat
in the dish. It is very delicious.
BEEP HEART BAKED OR ROASTED.
Cut a beef heart in two, take out the strings from the in-
side ; wash it with warm water, rub the inside with pep-
per and salt, and fill it with a stuffing made of bread
and butter moistened with water, and seasoned with pep-
per and salt, and, if liked, a sprig of thyme made fine ;
put it together and tie a string around it, rub the outside
with pepper and salt ; stick bits of butter on, then dredge
flour over, and set it on a trivet, or muffin rings, in a
dripping pan ; put a pint of water in to baste with, then
THE EVERY-DAY COOK-BOOK. 6?
roast it before a hot fire, or in a hot oven; turn it around
and baste frequently. One hour will roast or bake it;
when done, take it up, cut a lemon in thin slices, and put
it in the pan with a bit of butter; dredged in a teaspoon-
ful of flour; let it brown; add a sma'l teacup of boiling
water, stir it smooth, and serve in a ravy tureen.
BEEF KIDNEY.
Cut the kidney into thin slices, flour them, and fry of
a nice brown. Whe'i done, make a gravy in the pan by
pouring away the fat* putting in a small piece of butter,
one quarter pint of boiling wate ,pepper and salt, and a
tablespoonful of mushroom catsi' p. Let the gravy just
boil up, pour over the kidney, and serve.
POTTED BEEF.
Two pounds of lean beef, one tablespoonfuf of water,
one quarter pound of butter, a seasoning to taste of salt,
cayenne, pounded mace, and black pepper. Procure a
nice piece of lean beef, as possible from gristle, skin, etc.,
and put it into a jar (if at hand, one with a lid) with one
teaspoonful of water. Cover it closely, and put the jar
into a saucepan of boiling water, letting the water come
within two inches of the top of the jar. Boil gently for
three and a half hours, then take the beef, chop it very
small with a chopping-knife, and pound it thoroughly
in a mortar. Mix with it by degrees all, or a portion of
the gravy that will have run from it, and a little cLrified
butter; add the seasoning, put it in small pots for use,
and cover with a little butter just warmed and poured
over. If much gravy is added to it, it will keep but a
short time; on the contrary, if a large proportion of but-
ter is used, it may be preserved for some time.
THE E VERY-DAY COOK-BOOK
BOILED TONGUE.
One tongue, a bunch of savory herbs, water. In
choosing a tongue, ascertain how long it has been dried
or pickled, and select one with a smooth skin, which de-
notes its being young and tender. If a dried one, and
rather hard, soak it at least for twelve hours previous to
cooking it; if, however, it is fresh from the pickle, two
or +'iiree hours will be sufficient for it to remain in soak.
Put the tongue into a stewpan with plenty of cold water
and a bunch of savory herbs; let it gradually come to a
boil, skim well, and simmer very* gently until tender.
Peel off the skin, garnish with tufts of cauliflowers or
Brussels sprouts, and serve. Boiled tongue is frequently
sent to table with boiled poultry, instead of ham, and is,
by many persons, preferred. If to serve cold, peel it,
fasten it down to a piece of board by sticking a fork
through the root, and another through the top, to
straighten it. When cold, glaze it, and put a paper
ruche round the root, and garnish with tufts of parsley.
FRICASEED TRIPE.
Cut a pound of tripe in narrow strips, put a small cup
of water or milk to it, add a bit of butter the size of an
egg, dredge in a large teaspoonful of flour, or work it
with the butter; season with pepper and salt, let it sim-
mer gently for half an hour, serve hot. A bunch of par-
sley cut small and put with it is an improvement,
BROILED TRIPE.
Prepare tripe as for frying: lay it on a gridiron over a
clear fire of coals, let it broil gently; when one side is a
fine brown, turn the other side (it must be nearly done
through before turning); take it up on a hot dish, butter
THE E VER Y-DA Y COOK-BOOK. 9
it, and if liked, add a little catsup or vinegar to the
gravy.
ROAST RABBIT.
Empty, skin, and thoroughly wash the rabbit; wipe it
dry, line the inside with sausage-meat and force-meat
(the latter of bread-crumbs, well-seasoned, and worked
up). Sew the stuffing inside, skewer back the head
between the shoulders, cut off the fore-joints of the
shoulders and legs, bring them close to the body, and
secure them by means of a skewer. Wrap the rabbit in
buttered paper, keep it well basted, and a few minutes
before it is done remove the paper, flour and froth it,
and let it acquire a nice brown color. It should be done
in three-quarters of an hour. Take out the skewers, and
serve with brown gravy and red-currant jelly. To bake
the rabbit, proceed in the same manner as above; in a
good oven it will take about the same time as roasting.
Most cooks garnish the rabbit with slices of lemon and
serve up with currant jelly. Sometimes the head is cut
off before sending to the table; but this is a matter of
individual taste.
STEWED RABBIT, Larded.
One rabbit, a few strips of bacon, rather more than
one pint of good broth or stock, a bunch of savory herbs,
salt and pepper to taste, thickening of butter and flour,
one glass of sherry. Well wash the rabbit, cut it into
quarters, lard them with slips of bacon, and fry them;
then put them into a stewpan with the broth, herbs, and
a seasoning of pepper and salt; simmer gently until the
rabbit is tender, then strain the gravy, thicken it with
butter and flour, add the sherry, give one boil, pour it
over the rabbit, and serve. Garnish with slices of one
lemon.
y THE EVER Y-DA Y COOK-BOO 'A.
FRICASSEED RABBITS.
The best way of cooking rabbits is to fricassee them
Cut them up, or disjoint them. Put them into a stewpan ;
season them with cayenne pepper, salt and some chopped
parsley. Pour in a pint of warm water (or of veal broth, U
you have it) and stew it over a slow fire till the rabbits are
quite tender ; adding (when they are about half done) some
bits of butter rolled in flour. Just before you take it from
the fire, enrich the gravy with a gill or more of thick cream
with some nutmeg grated into it. Stir the gravy well, but
take care not to let it boil after the cream is in, lest it
curdle. Put the pieces of rabbit on a hot dish, and pour the
gravy over them.
A PRETTY DISH OF VENISON.
Cut a breast of venison in steaks,, make quarter of a
pound of butter hot, in a pan, rub the steaks over with a
mixture of a little salt and pepper, dip them in wheat
flour, or rolled crackers, and fry a rich brown"; when
both sides are done, take them up on a dish, and put a
tin cover over; dredge a heaping teaspoonful of flour in-
.to the butter in the pan, stir it with a spoon until it is
brown, without burning, put to it a small teacup of boil-
ing water, with a tablespoonful of currant jelly dissolved
into it, stir it for a few minutes, then strain it over the
meat and serve. A glass of wine, with a tablespoonful
of white sugar dissolved in it, may be used for the gravy,
instead of the jelly and water. Venison may be boiled,
and served with boiled vegetables, pickled beets, etc., and
sauce.
TO BOIL VENISON STEAKS.
Let the gridiron become hot, rub the bars with a bit ol
suet, then lay on the steaks, having dipped them w
THE E VERY-DAY COOKBOOK. 71
^''foiled crackers or wheat flour, and set it over a bright,
clear, but not fierce fire of coals; when one side is done,
take the steak carefully over the steak dish, and hold it
so that the blood may fall into the dish, than turn them
on the gridiron, let it broil nicely; set a steak dish where
it will become hot, put on it a bit of butter the size of an
egg for each pound of vension, put to it a saltspoon of
salt, and the same of black pepper, put to it a table-
spoonful of current jelly, made liquid with a tabiespoon-
ful of hot water or wine, lay the steaks on, turn them
once or twice in the gravy, and serve hot. Or they may
be simply broiled, and served with butter, pepper, and
salt; or having broiled one side, and turned the steaks,
lay thin slices of lemon over, and serve in the dish with
the steaks.
/
BEEFSTEAK AND KIDNEY PUDDING.
Two pounds of rump-steak, two kidneys, seasoning to
taste of salt and black pepper, suet crust made with
milk (see PASTRY), in the proportion of six ounces of suet
to each one pound of flour.
Mode : Procure some tender rump-steak (that which
has been hung a little time), and divide it into pieces
about an inch square, and cut each kidney into eighth
pieces. Line the dish (of which we have given an en-
graving) with crust made with suet and flour in the
above proportion, leaving a small piece of crust to over-
lap the edge. Then cover the bottom with a portion of
the steak and a few pices of kidney; season with salt and
pepper (some add a little flour to thicken the gravy, but
it is not necessary), and then add another layer of ste.^k.
kidney, and seasoning. Proceed in this manner till the
dish is full, when pour in sufficient water to come with-
in two inches of the top of ihe basin. Moisten the edges
oi the crust, cover the pudding over, press the two crustt
72 THE EVERY-DAY COOK-300K.
together, that the gravy may not escape, and turn up
the overhanging paste. Wring out a cloth in hot water,
flour it, and tie up the pudding; put it into boiling
water, and let it bcil for at least four hours. If the water
diminishes, always replenish with some, hot in a jug, as
the pudding should be kept covered all the time, and
not allowed to stop boiling. When the cloth is removed,
cut a round piece in the top of the crust, to prevent the
pudding bursting, and send it to table in the basin,
either in an ornamental dish, or with a napkin pinned
round it. Serve quickly.
BREAKFAST DISHES.
HASHED COLD MEAT.
Take your bones, and stew them in a little water
an onion, some salt and pepper, and, if you like, a little
savory herbs; when the goodness is all out of the boaes,
and it tastes nice, thicken the gravy with a teaspoonful
of corn starch, and if it is not very strong put in a b't of
butter, then place your stew pan on the hot hearth, and
put in your slices of meat. Warm but not boil. Serve
with toasted bread.
POTATO AND BEEF HASH.
Mince some cold beef, a little fat with the lean, put to
it as much cold boiled potatoes chopped as you like, (the
quantity as of meat or twice as much,) season with pep-
per and salt; add as much gravy or hot water as will
make it moist, then put in a stew-pan over a gentle lire:
dredge in a small quantity of wheat flour;, stir it about
with a spoon, cover the stew-pan, and let it simmer for
half an hour take care that it does not burn. Dish it
with or without a slice of toast under it, for breakfast
This hash may be made without potatoes; if water is
used instead of gravy, a bit of butter may be added, more
or less, according to the proportion of tat with the lean
meat,
74 THE E VERY-DAY COOK- BOOK.
DRIED BEEF.
The most common way of serving dried or smoked
beef is to shave it into thin slices or chips, raw; but a
more savory relish may be made of it with little trouble.
Put the slices of uncooked beef into a frying pan with
just enough boiling water to cover them; set them over
the fire for ten minutes, drain off all the water, and with
a knife and fork cut the meat into small bits. Return to
the pan, which should be hot, with a tablespoonful of
butter and a little pepper. Have ready some well-beaten
eggs, allowing four to a half pound of beef; stir them
into the pan with the minced meal / and toss and stir the
mixture for about two minutes. Send to table in a
covered dish.
CHICKEN CUTLETS.
Season pieces of cold chicken or turkey with salt and
pepper. Dip in melted butter; let this cool on the meat,
and dip in beaten egg and in fine bread-crumbs. Fry in
butter till a delicate brown. Serve on slices of hot toast,
with either a white or curry sauce poured around. Pieces
of cold veal make a nice dish, if prepared in this manner.
BEEF PATTIES.
Chop fine some cold beef; beat two eggs and mix with
the meat and add a little milk, melted butter, and salt
and pepper. Make into rolls and fry.
JELLIED VEAL.
Boil the veal tender, pick it up fine, put in a mould, add
the v>ater it was boiled in, and set it in a cold place;
season with salt and pepper to taste; a layer of hard-
boiled eggs improves it.
THE E VERY-DAY C60K-&OOK. 75
RICE AND MEAT CROQUETTES.
One cupful of boiled rice, one cupful of finely-chopped
cooked meat any kind; one teaspoonful of salt, a little
pepper, two tablespoonfuls of butter, half a cupful of
milk, one egg. Put the milk on to boil, and add the
meat, rice and seasoning. When this boils, add the egg,
well beaten; stir one minute. After cooling, shape, dip
in egg and crumbs, and fry as before directed.
AMERICAN TOAST.
To one egg thoroughly beaten, put one cup of sweet
milk and a little salt. Slice light bread, and dip into the
mixture, allowing each slice to absord some of the milk;
then brown on a hot buttered griddle; spread with but-
ter, and serve hot.
MEAT AND POTATOES.
Mince beef or mutton, small, with onions, pepper and
salt; add a little gravy, put into scallop shells or small
cups, making them three parts full, and fill them up with
potatoes mashed with a little cream, put a bit of butter
on the top and brown them in an oven.
BREADED SAUSAGES.
Wipe the sausages dry. Dip them in beaten egg and
bread-crumbs. Put them in the frying-basket and plunge
into boiling fat. Cook ten minutes. Serve with a gar-
nish of toasted bread and parsley.
HAM CROQUETTES.
One cupful of finely-chopped cooked ham, one of
bread-crumbs, two of hot mashed potatoes, one large
tablespoonful of butter, three eggs, a speck ct cayenne.
Ueat the ham, cayenne, butter, and two of the eggs into
76 THE EVERYDAY COOKBOOK.
the potato. Let the mixture cool slightly, and shape it
like croquettes. Roll in the bread-crumbs, dip in beaten
egg and again in crumbs, put in the frying-basket and
plunge into boiling fat. Cook two minutes. Drain, and
Serve.
A NICE BREAKFAST DISH.
Chopped cold meat \vell seasoned; wet with gravy, if
convenient, put it on a platter; then take cold rice made
moist with milk and one egg, season with pepper and
salt; if not sufficient rice, add powdered bread-crumbs;
place this around the platter quite thick; set in oven to
heat and brown.
CHICKEN IN JELLY.
A little cold chicken (about one pint), one cupful of
water or stock, one-fifth of a box of gelatine, half a tea-
s A .6onful of curry powder, salt, pepper. Cut the meat
from the bones of a chicken left from dinner. Put the
bones on with water to cover, and boil down to one cup-
ful. Put the gelatine to soak in one-fourth of a cupful
of cold water. When the stock is -reduced as much as is
necessary, strain and season. Add the curry and chicken.
Season, and simmer ten minutes; then add the gelatine,
and stir on the table until it is dissolved. Turn all into
a mould, and set away to harden. This make a nice
relish for tea or lunch. If you have mushrooms, omit
% the curry, and cut four of them into dice. Stir into the
mixture while cooking. This dish can be varied by
using tha whites of hard-boiled eggs, or bits o*" boi.ed
ham. To serve: Dip the mould in warm water, and turn
Jut or .he dish. Garnish with parsley.
A GOOD BISH.
Mince cold beef or lamb; it beef put in a pinch of pul-
verized cloves; if lamb, a pinch of summer savory ju
THE E VERY-DAY COOK-BOOK. 7?
season it, very little pepper and some salt, and put it in
a baking dish; mash potatoes and mix them with cream
and butter and a little salt, and spread them over the
meat; beat up an egg with cream or milk, a very little;
spread it over the potatoes, and bake it a short time,
sufficient to warm it through and brown the potatoes.
POULTRY, GAME, ETC.
In choosing pouitiy, the best way to determine whether
it is young, is to try the skin under the leg or wing; if
it is easily broken, it is young; or, turn the wing back-
wards; if the joint yields readily, it is tender; a fat fowl
is best for any purpose.
After a chicken or fowl is killed, plunge it into a pot
of scalding hot water; then pluck off the feathers, taking
care not to tear the skin; when it is picked clean, roll up
a sheet of white wrapping paper, set file to it, and singe
off all the hairs. Poultry should be carefully picked,
and nicely singed.
If a fowl is fresh killed, the vent will be close, and the
flesh have a pleasant smell.
ROAST TURKEY.
Carefully pluck the bird, singe it with white paper,
and wipe it thoroughly with a cloth; draw it, preserve
the liver and gizzard, and be particular no* to break the
gall-bag, as no washing will remove the bitter taste it
imparts where it once touches. Wash it inside well, and.
wipe it thoroughly with a dry cloth; the outside merely
requires wiping nicely. Cut off the neck close to tl 1 ^
back, but leave enough of the crop-skin to turn over;
break the leg-bones close below the knee; draw out the
strings from the thighs, and flatten the breast-bone to
make it look plump. Have ready, your dressing of
THE EVERYDAY COOK-BOOK. 79
bread-crumbs, mixed with butter, pepper, salt, thyme or
sweet marjoram; fill the breast with this, and sew the
neck over to the back. Be particular that the turkey is
firmly trussed. Dredge it lightly with flour, and put a
piece of butter into the basting-ladle; as the butter melts,
baste the bird with it. When of a nice brown and well-
frothed, serve with a tureen of good brown gravy and
one of bread-sauce. The liver should be put under one
pinion, and the gizzard under the other. Fried sausages
are a favorite addition" to roast-turkey; they make a
pretty garnish, besides adding much to the flavor.
When these are not at hand, a few force-meat balls
should be placed round the dish as a garnish. Turkey
may also be stuffed with sausage-meat, and a chestnut
force-meat with the same sauce is, by many persons,
much esteemed as an accompaniment to this favorite
dish.
SECOND RECIPE. After drawing and cleansing the
turkey, prepare a dressing of chopped sausage and bread
crumbs, mixing in butter, pepper, salt and thyme to
flavor. Fill the craw and the body of the turkey with
this, and sew up carefully. Dredge with flour and put
in the oven to roast, basting freely first with butter and
water, then with the gravy from the pan. The time it
takes to roast will depend both on the age and the
weight of the turkey. If you have a good fire, you will
be safe to allow ten minutes or so to the pound. Roast
to a fine brown, and serve with the chopped giblets,
which should be well stewed, add cranberry sauce.
'4
BOILED TURKEY.
Hen turkeys are the best for boiling. They eye the
whitest, and, if nicely kept, tenderest. Of course the
rinews ms>"t be drawn, and they ought to be trussed witfc
8O THE E VERY-DAY COOK-BOOK.
the legs out, so as to be easily carved. Take care to clean
the animal well after it has been singed. Place the fowl
in a sufficiently large pot with clean water sufficient to
cover it, and a little more; let the fire be a clear one, but
not too fierce, as the slower the turkey boils the plumper
it will be. Skim carefully and constantly, and simmer
for two hours and a half in the case of a large fowl, and
two hours for a smaller beast, and from an hour and ten
to an hour and forty minutes for still smaller turkeys.
Some people boil their turkeys in a floured cloth. I
don't; the whiteness being mostly in the animal itself.
My stuffing for a boiled turkey is thought good. I pre-
pare it of crumbs of stale bread, with a little marrow or
butter, some finely-shred parsley, and two dozen of small
oysters, minus their beards, of course, and neatly trim-
med. Stuff with this and a little chopped ham in ad-
dition if desired.
TO ROAST A FOWL OR CHICKEN.
Have a bright, clear, and steady fire for roasting poul-
try; prepare it as directed; spit it, put a pint of hot water
in the dripping pan, add to it a small tablespoonful of
salt, and a small teaspoonful of pepper, baste frequently,
and let it roast quickly, without scorching; when nearly
done, put a piece of butter the size of a large egg to the
water in the pan; when it melts, baste with it, dredge a
little flour over, baste again, and let it finish; half an
hour will roast a full-grown chicken, if the fire is right.
When done take it up, let the giblets (heart, liver, and
gizzard) boil tender, and chop them very fine, and put
them in the gravy; add a tablespoonful of browned flour,
and a bit of butter, stir it over the fire for a few minutes,
then serve in a gravy tureen. Or put the giblets in the
pan and let them roast.
THE E VER Y-DA Y COOK-BOOK. Si
BOILED CHICKENS.
Clean, wash, and stuff as for roasting. Baste a floured
cloth around each, and put into a pot with enough boil-
ing water to cover them well. The hot water cooks the
skin at once, and prevents the escape of the juices. The
broth will not be so rich as if the fowls are put on in
cold water, but this is a proof that the meat will be more
nutritious and better flavored. Stew very slowly, for the
first half hour especially. Boil an hour or more, guiding
yourself by size and toughness. Serve with egg or bread
sauce.
BROILED CHICKEN.
Prepare in the same way as for boiling, cut them in
two through the back, and flatten them ; place on a cold
gridiron over a nice red fire. After a little time, when they
have become thoroughly hot, set them on a plate or other
dish, and lard them well with a piece of butter ; pepper
and salt them to taste, chiefly on the inside, then place
them on the brander and continue turning till done they
will take fully twenty minutes. Serve hot, with a little
dab of butter and plenty of stewed mushrooms a delightful
dish.
FRIED CHICKEN.'
Cut the chicken in pieces, lay it in salt and water, which
change several times ; roll each piece in flour ; fry in very
hot lard or butter, season with salt and pepper ; fry pars-
ley with them also. Make a gravy of cream seasoned with
salt, pepper and a little mace, thickened with a little flour
in the pan in which the chickens w ere fried, pouring off the
lard.
g 2 THE E VERY-DAY COOK-BOOK.
FRICASSEE OF CHICKEN.
Cut into joints, scald and skin, place in a stewpan, with
two raw onions cut into eight parts, a little chopped parsley,
salt and pepper, and the least squeeze of lemon juice.
Add a bit of butter as large as an egg, and fill in a pint of
water. Stew for an hour under a very close lid, then
lift and strain off the gravy, into which beat gradually a
teacupful of cream and the yolks of two eggs ; heat up the
gravy, taking care that it does not boil, and pour it over the
fricassee.
TO CURRY CHICKEN.
Slice an onion and brown in a little butter ; add a spoon-
ful of curry powder ; allow it to remain covered for a few
minutes to cook ; add a little more butter and put in chicken,
veal, etc., etc. ; cut up small, thicken with a little flour.
This is excellent.
PRESSED CHICKEN.
Cut up the fowls and place in a kettle with a tight
cover, so as to retain the steam ; put about two teacups
of water and plenty of salt and pepper over the chicken,
then let it cook until the meat cleaves easily from the
bones ; cut or chop all the meat (freed from skin, bone
and gristle) about as for chicken salad ; season well, put
into a dish and pour the remnant of the juice in which it
was cooked over it. This will jeliy when cold, and can
then be sliced or set on the table in shape. Nice for tea
or lunch. The knack of making this simple dish is not
having too much water ; it will not jelly if too weak, or
if the water is allowed to boil away entirely while cook-
ing.
TUE E VEK \ '-DA Y COOK-BOOK.
CHICKEN POT-PIE.
Skin and cut up the fowls into joints, and put the
neck, legs and backbones in a stew-pan, with a little
water, an onion, a bunch of savory herbs, and a blade of
mace ; let these stew for an hour, and, when done, strain
off the liquor : this is for gravy. Put a layer of fowl at
the bottom of a pie-dish, then a layer of ham, then one
of force-meat and hard-boiled eggs, cut in rings ; between
the layers put a seasoning of pounded mace, nutmeg,
pepper and salt. Pour in about half a pint of water,
border the edge of dish with puff-crust, put on the cover,
ornament the top and glaze it by brushing over it the
/oik of an egg. Bake for about an hour and a half, and,
when done, pour in at the top, the gravy r ade from the
bones.
A CHICKEN SAT. AD.
Take a fine white bunch of celery (four or five heads),
scrape and wash it white ; reserve the delicate green
leaves; shred the white part like straws, lay this in a
glass, or white china dish, in the form of a nest. Mince
all the white meat of a boiled, or white stewed fowl, without
the skin, and put it in the nest.
Make a salad dressing thus : Rub the yolks of two hard-
boiled eggs to a smooth paste, with a dessertspoonful of
salad oil, or melted butter ; add to it two teaspoonfuls of
made mustard, and a small teaspoonful of fine white sugar,
and put to it gradually (stirring it in) a large cup of strong
vinegar.
Make a wreath of the most delicate leaves of the
celery, around the edge of the nest, between it and the
chicken ', pour the dressing over the chicken, when ready
84 THE E VERY-DAY COOK-BOOK.
to serve; if the dressing is poured over too soon it will
discolor the celery.
White heart lettuce may be used for the nest, instead
of celery.
JELLIED CHICKEN.
Boil a fowl until it will slip easily from the bones; let
the water be reduced to about one pint in boiling; pick
the meat from the bones in good sized pieces, taking out
all gristle, fat, and bones; place in a wet mould; skim
the fat from the liquor; a little butter; pepper and salt
to the taste, and one half ounce of gelatine. When this
dissolves, pour it hot over the chicken. The liquor must
be seasoned pretty high, for the chicken absorbs.
CHICKEN PATES.
Mince chicken that has been previously roasted t>i
boiled, and season well; stir into this a sauce made of
half a pint of milk, into which while boiling ateaspoonful
of corn starch has been added to thicken, season with
butter, about a teaspoonful, and salt and pepper to
taste. Have ready small pate pans lined with a good
puff paste. Bake the crust in a brisk oven; then fill the
pans and set in the oven a few minutes to brown very
slightly.
SAGE-AND-ONION STUFFING, FOR GEESE, DUCKS
AND PORK.
Four large onions, ten sage-leaves, one quarter pound
of bread-crumbs ^-.e ?. .i one half ounce of butter, salt
and pepper to taste, o v gg. Pee. ".he onions, cut them
>nto boiling water, let ti. n simmer for five minutes or
rather longer, and, just be. ore they are taken out, put in
tne sage-leaves for a minute or two to take of their raw-
ness. Chop both these very fine, add toe bread, season
THE E VERY-DAY COOK-BOOK. 8$
ing, and butter, and work the whole together with the
yolk of an egg, when the stuffing will be ready for use.
It should be rather highly seasoned, and the sage-leaves
should be very finely chopped. Many cooks do not par-
boil the onions in the manner just stated, but merely use
them raw. The stuffing then, however, is not nearly so
mild, and, to many tastes, its strong flavor would be very
objectionable. When made for goose, a portion of the
liver of the bird, simmered fora few minutes and very
finely minced, is frequently added to this stuffing; and
where economy is studied", the egg may be dispensed with.
TO ROAST A GOOSE.
Having drawn and singed the goose, wipe out the in-
side with a cloth, and sprinkle in some pepper and salt.
Make a stuffing of four good sized onions, minced fine,
and half their quantity of green sage leaves, minced also,
a large teacupful of grated bread-crumbs, a piece of
butter the size of a walnut, and the beaten yolks of two
eggs, with a little pepper and salt. Mix the whole to-
gether, and incorporate them well. Put the stuffing
into the goose, and press it in hard; but do not entirely
fill up the cavity, as the mixture will swell in cooking.
Tie the goose securely round with a greased or wetted
string; and paper the breast to prevent it from scorch-
ing. The fire must be brisk and well kept up. It will
require from two hours to two -and a half to roast.
Baste jt at first with a little salt and water, and then with
its own gravy. Take off the paper when the goose is
about half done, and dredge it with a little flour towards
the last. Having parboiled the liver and heart, chop
them and put them into the gravy, which must be skim-
med well and thickened with a little browned flour.
Send apple sauce to table with the goose; also mashed
potatoes.
S6 THE E VERY-DAY COOKBOOK.
A goose may be stuffed entirely with potatoes, boiled
and mashed with milk, butter, pepper and salt.
You may make a gravy of the giblets, that is the neck,
pinions, liver, heart and gizzard, stewed in a little water,
thickened with butter, rolled in flour, and seasoned with
pepper and salt. Before you send it to table, take out
all but the liver and heart; mince them and leave them
irv the gravy. This gravy is by many preferred to that
which comes from the goose in roasting. It is well to
have both.
If a goose is old it is useless to cook it, as when hard
and tough it cannot be eaten.
ROAST DUCKS.
Wash and dry the ducks carefully. Make a stuffing
of sage and onion; insert, and sew up completely that
the seasoning may not escape. If tender, ducks do not
require more than an hour to roast. Keep them well
basted, and a few minutes before serving, dredge lightly
with flour, to make them froth and look plump. Send
to table hot, with a good brown gravy poured not round
but over them. Accompany with currant jelly, and, if in
season, green peas.
ROAST PIGEONS.
Clean the pigeons, and stuff them the same as chick-
ens; leave the feet on, dip them into scalding water, strip
off the skin, cross them, and tie them together below the
breast bone; or cut them off; the head may remain on;
if so, dip it in scalding water, and pick it clean; twist the
wings back, put the liver between the right wing and
the body, and turn the head under the other; rub the
outside of each bird with a mixture of pepper and salt;
spit them, and put some water in the dripping-pan; for
THE E VER Y-DA Y COOK-BOO^. 87
each bird put a bit of butter the size of a small egg, put
them before a hot fire, 'and let them roast quickly; baste
frequently, half an hour will do them; when nearly done,
dredge them with wheat flour and baste with the butter
in the pan; turn them, that they may be nicely and easily
browned; when done, take them up, set the pan over the
fire, make a thin batter of a teaspoonful of wheat flour,
and cold water, when the gravy is boiling hot, stir it in;
continue to stir it for a few minutes, until it is brown,
then pour it through a gravy sieve into a tureen, and
serve with the pigeons.
TO MAKE A BIRD'S NEST.
Boil some yellow macaroni gently, until it is quite
swelled out and tender, then cut it in pieces, the length
of a finger, and lay them on a dish like a straw nest.
Truss pigeons with the heads on, (having scalded and
picked them clean,) turned under the left wing, leave the
feet on, and having stewed them, arrange them as in a
nest; pour the gravy over and serve.
The nest may be made of boiled rice, or bread cut in
pieces, the length and thickness of a finger, and fried a
nice brown in hot lard, seasoned with pepper and salt.
Or, make it of bread, toasted a yellow brown. Any
small birds may be stewed or roasted, and served in this
way.
PIGEONS IN JELLY.
Wash and truss one dozen pigeons. Put them in a
kettle with four pounds of the shank of veal, six cloves,
twenty-five pepper-corns, an onion that has been fried in
one spoonful of butter, one stalk of celery, a bouquet of
sweet herbs and four and a half quarts of water. Have
the veal shank broken in small pieces. As soon as the
contents of the kettle come to a boil, skim carefully, and
se'; for three hours where they will just simmer. After
88 THE E VERY-DAY COOK-BOOK.
they have been cooking one hour, add two tablespoon-
fuls of salt. When the pigeons are done, take them up,
being careful not to break them, and remove the strings.
Draw the kettle forward, where it will boil rapidly, and
keep there for forty minutes; then strain the liquor
through a napkin, and taste to see if seasoned enough.
The water should have boiled down to two and a half
quarts. Have two moulds that will each hold six pig-
eons. Put a thin layer of the jelly in these, and set on
ice to harden. When hard, arrange the pigeons in them,
and cover with the jelly, which must be cold, but liquid.
Place in the ice chest for six or, better still, twelve hours.
There should be only one layer of the pigeons in the
mould.
To serve: Dip the mould in a basin of warm water for
one minute, and turn on a cold dish. Garnish with
pickled beets and parsley. A Tartare sauce can be
served with this dish.
If squabs are used, two hours will cook them. All
small birds, as well as partridge, grouse, etc., can be pre-
pared in the same manner. Remember that the bird*
must be cooked tender, and that the liquor must be s>
reduced that it will become jellied.
PIGEON PIE.
Clean and truss three or four pigeons, rub the outside
and in with a mixture of pepper and salt; rub the inside
with a bit of butter, and fill it with a bread-and-butter
stuffing, or mashed potatoes; sew up the slit, butter the
sides of a tin basin or pudding-dish, and line (the sides
only,) with pie paste, rolled to quarter of an inch thick
ness; lay the birds in; for three large tame pigeons, cut
quarter of a pound of sweet butter and put it over them;
strew over a large teaspoonful of salt, and a small tea-
spoonful of pepper, with a bunch of finely cut parsley, if
liked; dredge a large tablespoonful of wheat flour over;
THE EVERY-DAY COOK-BOOK, 89
put in water to nearly fill the pic; lay skewers across the
top, cover with a puff paste crust; cut a slit in the mid-
dle, ornament the edge with leaves, braids, or shells of
paste, and put it in a moderately hot or quick oven, for
one hour; when nearly done, brush the top over with the
yolk of an egg beaten with a little milk, and finish. The
pigeons for this pie may be cut in two or more pieces,
if preferred.
Any small birds may be done in this manner.
WILD DUCKS.
Nearly all wild ducks are liable to have a fishy flavor,
and when handled by inexperienced cooks, are some-
times uneatable from this cause. Before roasting thei.v
guard against this by parboiling them with a small car-
rot, peeled, put within each. This will absorb the uiv
pleasant taste. An onion will have the same effect; but,
unless you mean to use onion in the stuffing, the carrot
is preferable. In my own kitchen, I usually put in the
onion, considering a suspicion of garlic a desideratum in
roast duck, whether wild or tame.
ROAST WILD DUCK.
Parboil as above directed; throw away the carrot or
onion, lay in fresh water half an hour; stuff with bread-
crumbs seasoned with pepper, salt, sage, and onion, and
roast until brown and tender, basting for half the: time
with butter and water, then with the drippings. Add to
the gravy, when you have taken up the ducks, a tea-
spoonful of currant jelly, and a pinch of cayenne.
Thicken with browned flour and serve in a tureen.
WILD TURKEY.
Draw and wash the inside very carefully, as with a! ,
game. Domestic fowls are, or should be, kept up with-
QO THE E VERY-DAY COCK-BOOK,
out eating for at least twelve hours before they are
killed; but we must shoot wild when we can get the
chance, and of course it often happens that their crops
are distented by a recent hearty meal of rank or green
food. Wipe the cavity with a dry soft cloth before you
stuff. Have a rich force-meat, bread-crumbs, some bits
of fat pork, chopped fine, pepper, and salt. Moisten
with rnilk, and beat in an egg and a couple of table-
spoomuls of melted butter. Baste with butter and
water for the first hour, then three or four times with
gravy; lastly, five or six times with melted butter. A
generous and able housekeeper told me once that she
always allowed a pound of butter for basting a large
wild turkey. This was an extravagant quantity, but the
meat is drier than that of the domestic fowl, and not
nearly so fat. Dredge with flour at the last, froth with
butter, and when he is of a tempting brown, serve. Skim
the gravy, add a little hot water, pepper, thicken with
the giblets chopped fine and browned flour, boil up, and
pour into a tureen. At the South the giblets are not put
in the grav) r , but laid whole, one under each wing, when
the turkey is dished. Garnish with small fried sausages,
not larger than a dollar, crisped parsley between them.
Send around currant jelly and cranberry sauce with it.
TO ROAS I SNIPES, WOODCOCKS, OR PLOVERS.
Pick them immediately; wipe them, and season them
slightly with pepper and salt. Cut as many slices of
bread as you have birds. Toast them brown, butter
them, and lay them in the pan. Dredge the birds \vitk
flour, and put them in the oven with a brisk fire. Baste
them with lard, or fresh butter. They will be done in
twenty or thirty minutes. Serve them up laid on the
toast, and garnished with sliced orange, or with orange
iellv
THE E VERY-DAY COO V- BOOK. 9?
ROAST PARTRIDGE.
Choose young birds, with dark-colored bills and yel-
iowish legs, and let them hang a few days, or there will
b" no flavor to the flesh, nor will it be tender. The time
they should be kept entirely depends on the taste of
those for whom they are intended, as what some persons
would consider delicious, would be to others disgusting
and offensive. They may be trussed with or without
the head, the latter mode being now considered the most
fashionable. Pluck, draw, and wipe the partridge care-
fully inside and out; cut off the head, leaving sufficient
skin on the neck to skewer back; bring the legs close to
the breast, between it and the side-bones, and pass a
skewer through the pinions and thick part of the thighs.
When the head is left on, it should be brought round
and fixed on to the point of the skewer. When the bird
is firmly and plumply trussed, roast it before a nice
bright fire; keep it well basted, and a few minutes before
serving, flour and froth it well. Dish it, and serve with
gravy and bread-sauce, and send to table hot and quickly,
\ little of the gravy should be poured over the bird.
ROAST QUAIL.
Pluck and draw the birds, rub a little butter over them,
tie a strip of bacon over the breasts, and set them in the
oven for twenty to twenty-five minutes.
ROAST PRAIRIE CHICKEN.
The bird being a little strong, and its flesh when
cooked a little dry, it should be either larded or wide
strips of bacon or pork placed over its breast. A mild
seasoned stuffing will improve the flavor of old birds.
Dust a little flour over them, baste occasionally, and
serve. Pheasant* vnay be managed in the same manner.
Q2 THE E VERY-DAY COOKBOOK.
LARDED GROUSE.
Clean and wash the grouse. Lard the breast ariot
legs. P_un a small skewer into the legs and through the
tail. Tie firmly with twine. Dredge with salt, and rub
the breast with soft butter; then dredge thickly with
flour. Put into a quick oven. If to be very rare, cook
twenty minutes; if wished better done, thirty minutes.
The former time, as a general thing, suits gentlemen
better, but thirty minutes is preferred by ladies. If the
birds are cooked in a tin-kitchen, it should be for thirty
or thirty-five minutes. When done, place on a hot dish,
on which has been spread bread sauce. Sprinkle fried
crumbs over both grouse and sauce. Garnish with
parsley. The grouse may, instead, be served on a hot
dish, with the parsley garnish, and the sauce and crumbs
served in separate dishes. The first method is the bet-
ter, however, as you get in th& sauce all the gravy that
comes from the birds.
PORK, HAMS, etc.
To CHOOSE PoaK. If the rind of pork is tough and
thick, and cannot easily be impressed with the finger, it
is old.
If fresh, the flesh will look cool and smooth; when
moist or clammy it is stale. The knuckle is the first to
become tainted.
Pork is often what is called measly, and is then almost
poisonous; measly pork may easily be detected, the fat
being fi \ll of small kernels. Swill or still-fed pork is not
fit for curing; either dairy or corn fed is good.
Fresh pork is in season from October to April.
In cutting up a large hog, it is first cut in two down
tne back and belly. The chine or backbone should be
cut out from each side the whole length, and ij either
THE E VERY-DAY COOK-BOOK. 93
boiled or roasted. The chine is considered the prime
part. The sides of the hog are made into bacon, and
the inside or ribs is cut with very little meat; this is the
spare-rib.
CURING HAMS.
Hang up the hams a week or ten days, the longer the
tenderer and better, if kept perfectly sweet; mix for each
good-sized ham, one teacup of salt, one tablespoon of
molasses, one ounce of saltpetre; lay the hams in a
clean dry tub; heat the mixture and rub well into the
hams, especially around the bones and recesses; repeat
the process once or twice, or until all the mixture is
used; then let the hams lie two or three days, when they
must be put for three weeks in brine strong enough to
bear an egg; then soak eight hours in cold water; hang
up to dry in the kitchen or other more convenient place
for a week or more; smoke from three to five days, being
careful not to heat the hams. Corn-cobs and apple-tree
wood are good for smoking. The juices are better re-
tained if smoked with the hock down. Tie up carefully
in bags for the summer.
TO ROAST A LEG OF PORK.
Take a sharp knife and score the skin across in narrow
stripes (you may cross it again so as to form diamonds)
and rub in some powdered sage. Raise the skin at the
knuckle and put in a stuffing of minced onion and sage,
bread crumbs, pepper, salt, and beaten yolk of egg,
Fasten it down with a buttered string, or with Sttewers
You may make deep incisions in the meat of the largh
end of the leg, and stuff them also, pressing in the filling
very hard. Rub a little sweet oil. all over the skin with
a brush or a goose feather, to make it crisp and of a
handsome brown. A leg of pork will require from thre<5
94 THE E VERY-DAY COOK BOOK.
to i'our hours to roast. Moisten it all the time by brush-
ing it with sweet oil, ; V> with fresh butter tied in a rag.
To baste it with its own dripping will make the skin
tough and hard. Skim the fat carefully from the gravy,
which should be thickened with a little flour.
A roast leg of pork should always be accompanied
by apple sauce, and by mashed potatoes and mashed
turnips.
PORK AND BEANS.
Pick over carefully a quart of beans and let them soak
over night; in the morning wash and drain in another
water, put on to boil in cold water with half a teaspoon
of soda; boil about thirty minutes (when done the skin
of a bean will crack if taken out and blown upon), drain,
and put in an earthen pot first a slice of pork and then
the beans, with two or three tablespoons of molasses.
When the beans are in the pot, put in the centre half or
three fourths of a pound of well-washed salt oork with
the rind scored in slices or squares, and uppermost; sea-
Bon with pepper and salt if needed; cover all with hot
Ivater, and bake six hours or longer in a moderate oven,
adding hot water as needed; they cannot be baked too
long. Keep covered so that the}' will not burn on the
top, but remove cover an hour or two before serving, to
brown the top and crisp the pork.
PORK SAUSAGES.
Take such a proportion of fat and lean pork as you
jfke; chop it quite fine, and for every ten pounds of meat
'.ake four ounces of fine salt, and one of fine pepper;
\lried sage, or lemon thyme, finely powdered, may be
added if liked; a teaspoonful of sage, and the same of
ground alspice and cloves, to each ten pounds of meat.
Mix the seasoning through the meat; pack it down in
THE ETERY-DAY COO k'- BOOK. 95
Stone pots, or put it in muslin bags. Or fill the hog's or
ox's guts, having first made them perfectly clean, thus:
empty them, cut them in lengths, and lay them three or
four days in salt and water, or weak lime water; turn,
them inside out once or twice, scrape them; then rinse
them, and fill with the meat.
If you do not use the skins or guts, make the sausage
meat up the size and shape of sausages, dip them in
beaten egg, and then into wheat flour, or rolled crackers,
or simply into wheat flour, and fry in hot lard. Turn
them, that every side may be a fine color. Serve hc-%
with boiled potatoes or hominy; either taken fro / the
gravy, or after they are fried, pour a little boilii ir vater
into the gravy in the pan, and pour it over them; or first
dredge in a teaspoonful of wheat flour, stir it un'il i'- .s
smooth and brown; then add a little boiling water, let
it boil up once, then put it in the dish with the sausages.
Chopped onion and green parsley may be added to
the sausage meat, when making ready to fry.
Or sausage meat may be tied in a muslin bag, and
boiled, and served with vegetables; or let it become cold,
and cut in slices.
PORK CHOPS, STEAKS AND CUTLETS.
Fry or stew pork chops, after taking off the rind or
skin, the same as for veal.
Cutlets and steaks are also fried, broiled, or stewed,
the same as veal.
ROAST PIG.
Thoroughly clean the pig, then rinse it in cold water,
wipe it dry; then rub the inside with a mixture of salt
and pepper, and if liked, a little pounded and sifted sage;
make a stuffing thus: cut some wheat bread in slices
half an inch thick, spread butter on to half its thicknrss,
96 TffE E VERY-DAY COOK-BOOK.
sprinkled with pepper and salt, and if liked, a little
pounded sage and minced onion; pour enough hot
water over the bread to make it moist or soft, then fill
the body with it and sew it together, or tie a cord around
it to keep the dressing in, then spit it; put a pint of
water in the dripping-pan, put into it a tablespoonful of
salt, and a teaspoonful of pepper, let the fire be hotter
at each end than in the middle, put the pig down at a
little distance from the fire, baste it as it begins to roast,
and gradually draw it nearer; continue to baste occa-
sionally; turn it that it may be evenly cooked; when the
eyes drop out it is done; or a better rule is to judge by
the weight, fifteen minutes for each pound of meat, if
the fire is right.
Have a bright clear fire, with a bed of coals at the
bottom; first put the roast at a little distance, and grad-
ually draw it nearer; when the pig is done stir up the
fire, take a coarse cloth with a good bit of butter in it,
and wet the pig all over with it, and when the crackling
is crisp take it up; dredge a little flour into the gravy,
let it boil up once, and having boiled the heart, liver,
etc., tender, and chopped it fine, add it to the gravy, give
it one boil, then serve.
PIG'S CHEEK.
Is smoked and boiled like ham with vegetables; boiled
cabbage or fried parsnips may be served with it.
ROAST SPARE-RIB.
Trim off the rough ends neatly, crack the ribs across
the middle, rub with salt and sprinkle with pepper, fold
over, stuff with turkey-dressing, sew up tightly, place in
dripping-pan with pint of water, baste frequently, turn-
ing over once so as to bake both sides equally until a
rich brown.
THE E VER y DA Y CO OK-BOOK.
FORE FRITTERS.
Have at hand a thick batter of Indian meal and flour ; cut
a few slices of pork and fry them in the frying-pan until the
fat is fried out ; cut a few more slices of the pork, dip them
in the batter, and drop them in the bubbling fat, seasoning
with salt and pepper ; cook until light brown, and eat while
hot.
BAKED HAM.
Cover your ham with cold water, and simmer gently just
long enough to loosen the skin, so that it can be pulled
off. This will probably be from two to three hours, ac-
cording to the size of your ham. When skinned, put in a
dripping pan in the oven, pour over it a teacup of vinegar
and one of hot water, in which dissolve a teaspoonful of
English mustard, bake slowly, basting with the liquid, for
two hours. Then cover the ham all over to the depth of
one inch with coarse brown sugar, press it down firmly, and
do not baste again until the sugar has formed a thick crust,
which it will soon do in a very slow oven. Let it remain a
full hour in, after covering with the sugar, until it becomes a
rich golden brown. When done, drain from the liquor in the
pan and put on a dish to cool. When it is cool, but not
cold, press by turning another flat dish on top, with a weight
over it. You will never want to eat ham cooked in any
other way when you have tasted this, and the pressing
makes it cut firmly for sandwiches or slicing.
TO BOIL A HAM.
Wash thoroughly with a cloth. Select a small size to
boil, put it in a large quantity of cold water, and boil
twenty minutes for each pound, allowing it to boil slowly ;
c>8 THE E VER Y-DA Y COOK-BOOK.
take off the rind while hot and put in the oven to brown
half an hour ; remove and trim.
TO BROIL HAM.
Cut some slices of ham, quarter of an inch thick, lay
them in hot water for half an hour, or give them a scald-
ing in a pan over the fire ; then take them up, and lay
them on a gridiron, over bright coals ; when the outside
is browned, turn the other ; then take the slices on a hot
dish, butter them freely, sprinkle pepper over and serve.
Or, after scalding them, wipe them dry, dip each slice
in beaten egg, and then into rolled crackers, and fry or
broil.
FRIED HAM AND EGGS (a Breakfast Dish).
Cut the ham into slices, and take care that they are of
the same thickness in every part. Cut off the rind, and
if the ham should be particularly hard and salt, it will be
be found an improvement to soak it for about k.n minutes
in hot water, and then dry it in a cloth. Put it into a cold
frying-pan, set it over the fire, and turn the slices three or
four times whilst they are cooking. When done, place them
on a dish, which should be kept hot in front of the fire
during the time the eggs are being poached. Poach
the eggs, slip them on to the slices of ham, and serve
quickly.
HAM TOAST.
Mince finely a quarter of a pound of cooked ham with
an anchovy boned and washed ; add a little cayenne and
pounded mace ; beat up two eggs ; mix with the mince,
and add just sufficient milk to deep it moist ; make it
quite hot, and serve on small rounds of toast or fried
bread.
THE E VER Y-DA Y COOK-BOOK.
HEAD CHEESE.
Having thoroughly cleaned a hog's head or pig's head,
split it in two with a sharp knife, take out the eyes, take
out the brains, cut off the ears, and pour scalding water
over them and the head, and scrape them clean. Cut off
any part of the nose which may be discolored so as not
to be scraped clean ; then rinse all in cold water, and
put it into a large kettle with hot (not boiling) water to
cover it, and set the kettle (having covered it) over the
fire ; let it boil gently, taking off the scum as it rises ;
when boiled so that the bones leave the meat readily,
take it from the water with a skimmer into a large
wooden bowl or tray ; take from it every particle of bone ;
chop the meat small and season to taste with salt and
pepper, and if liked, a little chopped sage or thyme ;
spread a cloth in a colander or sieve ; set it in a deep
dish, and put the meat in, then fold the cloth closely
over it, lay a weight on which may press equally
the whole surface (a sufficiently large plate will serve).
Let the weight be more or less heavy, according as you
may wish the cheese to be fat or lean ; a heavy weight
by pressing out the fat will of course leave the cheese
lean. When cold, take the weight off ; take it from the
colander or sieve, scrape off whatever fat may be found or.
the outside of the cloth, and keep the cheese in the cloth in
a cool place, to be eaten sliced thin, with or without mus-
tard, and vinegar, or catsup. After the water is cold in
which the head was boiled, take off the fat from it, and
whatever may have drained from the sieve, or colander,
and cloth ; put it together in some clean water, give it one
boil; then strain it through a cloth, and set it to become
cold; then take off the cake of fat. It is fit for any
use.
1 00 THE E VER Y-DA Y COOK-BOOK.
PIGS' FEET SOUSED.
Scald and scrape clean the feet ; if the covering of the
toes will not come off without, singe them in hot embers,
until they are loose, then take them off. Many persons
lay them in weak lime water to whiten them. Having
scraped them clean and white, wash them and put them
in a pot of hot (not boiling) water, with a little salt, and
let them boil gently, until by turning a fork in the flesh
it will easily break and the bones are loosened. Take
off the scum as it rises. When done, take them from the
hot water into cold vinegar, enough to cover them, add
to it one third as much of the water in which they were
boiled ; add whole pepper and allspice, with cloves and
mace if liked, put a cloth and a tight fitting cover over
the pot or jar.- Soused feet may be eaten cold from the
vinegar, split in two from top to toe, or having split them,
dip them in wheat flour and fry in hot lard, or broil and
butter them. In either case, let them be nicely browned.
TO MAKE LARD.
Take the leaf fat from the inside of a bacon hog, cut
it small, and put it in an iron kettle, which must be per-
fectly free from any musty taste ; set it over a steady,
moderate fire, until nothing but scraps remain of the
meat ; the heat must be kept up, but gentle, that it may
not burn the lard ; spread a coarse cloth in a wire sieve,
and strain the liquid into tin basins which will hold two
or three quarts ; squeeze out all the fat from the scraps.
:When the lard in the pans is cold, press a piece of new
muslin close upon it, trim it off at the edge of the pan,
and keep it in a cold place. Or it may be kept in wooden
kegs with close covers. Lard made with one-third as much
beef suet as fat, is supposed by many persons to keep
better.
THE VER Y-DA Y COOK-BOOK. JO i
TO TELL GOOD EGGS.
Put them in water if the large end turns up, they are not
fresh. This is an infallible rule to distinguish a good egg
from a bad one.
KEEPING EGGS FRESH.
"All it is necessary to do to. keep eggs through summer
is to procure small, clean wooden or tin vessels, holding
from ten to twenty gallons, and a barrel, more or less, of
common, fine-ground land plaster. Begin by putting on
the bottom of the vessel two or three inches of plaster, and
then, having fresh eggs, with the yolks unbroken, set them
up, small end down, close to each other, but not crowd-
ing, and make the first layer. Then add more plaster and
enough so the eggs will stand upright, and set up the
second layer ; then another deposit of plaster, followed by
a layer of eggs, till the vessel is full, and finish by covering
the top layer with plaster. Eggs so packed and subjected
to a temperature of at least 85 degrees, if not 90 degrees,
during August and September, came- out fresh, and if one
could be certain of not having a temperature of more than
75 degrees to contend with, I am confident eggs could be
kept by these means all the year round. Observe that the
eggs must be fresh laid, the yolks unbroken, the packing
done in small vessels, and with clean, fine ground land plas-
ter, and care must be taken that no egg so presses on an-
other as to break the shell."
Eggs may be kept good for a year in the following man-
ner :
To a pail of water, put of unslacked lime and coarse salt
each a pint ; keep it in a cellar, or cool place, and put the
eggs in, as fresh laid as possible.
It is well to keep a stone pot of this lime water ready
1 02 THE E VER Y-DA Y COOK-KOOK.
to receive the eggs as soon as laid ; make a fresh supply
every few months. This lime water is of exactly the proper
strength ; strong lime water will cook the eggs. Very strong
lime water will eat the shell.
POACHED EGGS.
Two eggs, two tablespoonfuls of milk, half a teaspoonful
of salt, half a teaspoonful of butter. Beat the eggs, and
add the salt and milk. Put the butter in a small sauce-
pan, and when it melts, add the eggs. Stir over the
fire until the mixture thickens, being careful not to let
it cook hard. About two minutes will cook it. The eggs,
when done, should be soft and creamy. Serve imme-
diately.
DROPPED EGGS.
Have one quart of boiling water and one tablespoon-
ful of salt in a frying-pan. Break the eggs, one by one,
into a saucer, and slide carefully into the salted water.
Cook until the white is firm, and lift out with a griddle-
cake turner and place on toasted bread. Serve immedi-
ately.
STUFFED EGGS.
Six hard-boiled eggs cut in two, take out the yolks
and mash fine ; then add two teaspoonfuls of butter, one
of cream, two or three drops of onion juice, salt and pep-
per to taste. Mix all thoroughly and fill the eggs with
this mixture ; put them together. Then there will be a
little of the filling left, to which add one well-beaten
egg. Cover the eggs with this mixture, and then roll in
cracker crumbs. Fry a light brown in boiling fat.
Plain baked eggs make a quite pretty breakfast dish.
Take a round white-ware dish thick enough to stand the
THE ETERY-DAY COOK-BOOK. 1 03
heat of the oven, put into it sufficient fresh butter, and
break as many eggs in it as are desirable, putting a few
bits of butter on the tap, and set in a rather slow oven
until they are cooked. Have a dish of n ; cely made but-
tered toast arranged symmetrically on a plate, and garnish
it and the dish of eggs with small pieces of curled pars-
ley.
EGGS A LA SUISSE.
Spread the bottom of a dish with two ounces of fresh
butter; corer this with grated cheese; break eight whole
eggs upon the cheese without breaking the yolks. Sea-
son with red pepper and salt if necessary; pour a little
cream on the surface, strew about two ounces of grated
cheese on the top, and set the eggs in a moderate oven
for about a quarter of an hour. Pass a hot salamander
over the top to brown it.
EGGS BROUILLE.
Six eggs, half a cupful of milk, or, better still, of
cream; two mushrooms, one teaspoonful of salt, a little
pepper, three tablespoonfuls of butter, a slight grating o{
nutmeg. Cut the mushrooms into dice, and fry them
for one minute in one tablespoonful of the butter. Beat
the eggs, salt, pepper, and cream together, and put
them in a saucepan. Add the butter and mushrooms to
these ingredients. Stir over a moderate heat until the
mixture begins to thicken. Take from the fire and beat
rapidly until the eggs become quite thick and creamy.
Have slices of toast on a hot dish. Heap the mixture on
these, and garnish with points of toast. Serve immedi-
ately.
CURRIED EGGS.
Slice two onions and fry in butter, add a tablespoon
curry-powder and one pint gooc> hroth or stock, stew till
IO4 THE EVERY-DAY COOK-BOOK.
onions are quite tender, add a cup of cream thickened
with arrowroot or rice flour, simmer a few moments,
then add eight or ten hard-toiled. eggs, cut in slices, and
be* them well, but do not boil.
CREAMED EGGS.
Boil six eggs twenty minutes. Make one pint of
cream sauce. Have six slices of toast on a hot dish.
Put a layer of sauce on each one, and then part of the
whites of the eggs, cut in thin strips; and rub part of
the yolks through a sieve on to the toast. Repeat this,
and finish with a third layer of sauce. Place in the oven
for about three minutes. Garnish with parsley, and
serve.
SOFT-BOILED EGGS.
Place the eggs in a warm saucepan, and cover with
boiling water. Let them stand where they will keep hot,
but not boil, for ten minutes. This method will cook
both whites and yolks.
EGGS UPON TOAST.
Put a good lump of butter into the frying-pan. When
i is hot, stir in four or five well-beaten eggs, with pepper,
salt, and a little parsley. Stir and toss for three min-
utes. Have ready to your hand some slices of buttered
toast (cut round with a tin cake cutter before they are
toasted); spread thickly with ground or minced tongue,
chicken, or ham. Heap the stirred egg upon these in
mounds, and set in a hot dish garnished with parsley
and pickled beets.
DUTCH OMELET.
Break eight eggs into a basin, season with pepper and
salt, add two ounces of butter cut small, beat these well
THE E VERY-DAY COOK-BOOK. 10}
together, make an ounce of butter hot in a frying-pan,
put the eggs in, continue to stir it, drawing it away
from the sides, that it may be evenly done, shake it now
and then to free it. from the pan; when the under side is
a little browned, turn the omelet into a dish, and serve;
this must be done over a moderate fire.
EGGS POACHED IN BALLS.
Put three pints of boiling water into a stewpan; set.
it on a hot stove or coals; stir the water with a stick un-
til it runs rapidly around, then having broken an egg
into a cup, taking care not to break the yolk, drop it into
the whirling water ; continue to stir it until the egg is
cooked; then take it into a dish with a skimmer and set
it over a pot of boiling water; boil one at a time, until
you have enough. These will remain soft for a long
time.
OMELET AU NATURAL.
Break eight or ten eggs into a basin; add a small tea-
spoonful of salt and a little pepper, with a tablespoonful
of cold water; beat the whole well with a spoon or
whisk. In the meantime put some fresh sweet butter
into an omelet pan, and when it is nearly hot, put in an
omelet; while it is frying, with a skimmer spoon raise
the edges from the pan that it may be properly done.
When the eggs are set and one side is a fine brown,
double it half over and serve hot. These omelets should
be put quite thin in the pan; the butter required for
each will be about the size of a small egg.
OMELET IN BATTER.
Fry an omelet; when done, cut it in squares or dia-
monds; dip each piece in batter made of two eggs and a
106 THE E VER Y-DA Y COOK-BOOK.
pint of milk with enough wheat flour, and fry them ii, nice
salted lard to a delicate brown. Serve hot.
SCRAMBLED EGGS.
Four eggs, one tablespoo'nful of butter, half a tea-
spoonful of salt. Beat the eggs, and add the salt to
them. Melt the butter in a sauce-pan. Turn in the beaten
eggs, stir quickly over a hot fire for one minute, and
serve.
OMELET (SPLENDID.)
Six eggs, whites and yolks beaten separately ; half pint
rnilk, six teaspoons corn starch, one teaspoon baking powder,
and a little salt; add the whites, beaten to a stiff froth, last;
cook in a little butter.
VEGETABLES.
BOILED POTATOES.
Old potatoes are better for being peeled and put in
cold water an hour before being put over to boi'.
They should then be put into fresh cold water, when set
over the fire. New potatoes should always be put in o
boiling water, and it is best to prepa -e them just in time
for cooking. Are better steamed th.-.i- boiled.
MASHED POTATOES.
Potatoes are not good for mashing until they .ire full
grown; peel them, and lay them in water for an hour or
more before boiling, for mashing.
Old potatoes, when unfit for plain boiling, may be
served mashed; cut out all imperfections, take off all the
skin, and lay them in cold water for one hour or more;
then put them into a dinner-pot or stewpan, with a tea-
spoonful of salt; cover the stewpan, and let them boil
for half an hour, unless they are large, when three
quarters of an hour will be required; when they are
done, take them up with a skimmer into a wooden bowl
or tray, and mash them fine with a potato beetle; melt
a piece of butter, the size of a large egg, into half a pint
of hot milk; mix it with tne mashed potatoes until it k-
taoroughly incorporated, and a smooth mass; then put
it in a deep dish, smooth the top over, 'and mark it
neatly with a knife; put pepper over, and serve, The
1 08 THE E VER Y-DA Y COOK-BOOK.
quantity of milk used must be in proportion to the quantity
of potatoes.
Mashed potatoes may be heaped on a flat dish ; make it
in a crown or pineapple; stick a sprig of green celery or
parsley in the top ; or first brown it before the fire or in an
oven.
Mashed potatoes mny be made a highly ornamental
dish ; after shaping it, as taste may direct, trim the edge
of the plate with a wreath of celery leaves or green pars-
ley; or first brown the outside in an oven or before the
fire.
TRIED POTATOES.
Peel and cut the potatoes into thin slices, as nearly the
same size as possible ; make some butter or dripping quite
hot in a frying-pan ; put in the potatoes, and fry them on
both sides of a nice brown. When they are crisp and
done, take them up, place them on a cloth before the fire
to drain the grease from them, and serve very hot, after
sprinkling them with salt. These are delicious with rump-
steak, and in France are frequently served thus as a
breakfast dish. The remains of cold potatoes may also be
sliced and fried by the above recipe, but the slices must be
cut a little thicker.
BROILED POTATOES.
Cut cold boiled potatoes in slices lengthwise, quarter
of an inch thick; dip each slice in wheat flour, and lay
them on a gridiron over a bright fire of coals ; when both
sides are browned nicely, take them on a hot dish, put
a bit of butter, pepper and salt to taste over, and serve
hot.
POTATOES AND CREAM.
Mince cold boiled potatoes fine ; put them into a spider
with melted butter in it; let them fry a little in the but-
THE E VERY-DAY COOKBOOK.
ter, well covered; then put in a fresh piece of butter,
seasoned with salt and pepper, and pour over cream or
rich milk; let it boil up once and serve.
POTATO PUFFS.
Prepare the potaotes as directed for mashed potato.
While /iot, shape in balls about the size of an egg. Have
a tin sheet well buttered, and place the balls on it. As
soon as all are done, brush over with beaten egg. Brown
;n the oven. When done, slip a knife under them and
slide them upon a hot platter. Garnish with parsley,
and serve immediately.
POTATO SNOW.
Choose large white potatoes, as free from spots as
possible; boil them in their skins in salt and water until
perfectly tender, drain and dry them thoroughly by the
side of the fire, and peel them. Put a hot dish before
the fire, rub the potatoes through a coarse sieve on to
this dish; do not touch them afterwards, or the flakes
will fall, and serve as hot as possible.
POTATO BORDER.
Six potatoes, three eggs, one tablespoonful of butter,
&ne of salt, half a cupful of boiling milk. Pare, boil and
mash the potatoes. When fine and light, add the butter,
salt and pepper and two well-beaten eggs. Butter the
border mould and pack the potato in it. Let this stand
on the kitchen table ten minutes; then turn out on a dish
and brush over with one well-beaten egg. Brown in the
oven.
WHIPPED POTATOES.
Instead of mashing in the ordinary way whip with a
*ork until light and dry; then whip in a little melted
HO THE E VERY-DAY COOK-BOOK.
butter, some milk, and salt to taste, whipping rapidly
until creamy. Pile as lightly and irregularly as you can
in a hot dish.
SCALLOPED POTATOES.
Prepare in this proportion: Two cups of mashed po-
tatoes, two tablespoonfuls of cream or milk, and one of
melted butter; salt and pepper to taste. Stir the pota-
toes, butter, and cream together, adding one raw egg.
If^the potatoes seem too moist, beat in a few fine bread
crumbs. Bake in a hot oven for ten minutes, taking care
to have the top a rich brown.
POTATO CROQUETTES.
Pare, boil, and mash six good-sized potatoes. Add
one tablespoonful of butter, two thirds of a cupful of hot
cream or milk, the whites of two eggs well beaten, salt
and pepper to taste. When cool enough to handle, work
into shape, roll in egg and bread crumbs, and fry in hot
lard.
POTATOES A LA CREME.
Heat a cupful of milk; stir in a heaping tablespoonful
of butter cut up in as much flour. Stir until smooth
and thick; pepper and salt, and add two cupfuls of cold
boiled potatoes, sliced, and a little very finely chopped
parsley. Shake over the fire until the potatoes are hot
all through, and pour into a deep dish.
TO BOIL SWEET POTATOES.
Wash them perfectly clean, put them into a pot or
stewpan, and pour boiling water over to cover them;
over the pot close, and boil fast for half an hour, or
more if the potatoes are large; try them with a fork;
THE E VERY-DAY COOK-BOOK. Ill
(vhen done, drain off the water, take off the skins, and
serve.
Cold sweet potatoes may be cut in slices across or
lengthwise, and fried or broiled as common potatoes; or
they may be cut in half and served cold.
ROASTED SWEET POTATOES.
Having washed them clean, and wiped them dry, roast
them on a hot hearth as directed for common potatoes;
or put them in a Dutch oven or tin reflector. Roasted
or baked potatoes should not be cut, but broken open
and eaten from the skin, as from a shell.
TO BAKE SWEET POTATOES.
Wash them perfectly clean, wipe them dry, and bake
in a quick oven, according to their size half an hour fof
quite small size, three quarters for larger, and a full hour
for the largest. Let the oven have a good heat, and do
not open it, unless it is necessary to turn them, until they
are done.
FRENCH FRIED SWEET POTATOES.
Prepare and fry the same as the white potatoes. Or
they can first be boiled half an hour, and then pared, cut
and fried as directed. The latter is the better way, as
they are liable to be a little hard if fried when raw.
TURNIPS.
Boil until tender; mash and season with butter, pepper,
salt, and a little rich milk or cream.
SPINACH.
An excellent way to serve spinach is to first look it over
carefully; wash it in two or three waters. If the stalks are
TI2 THE E VERY-DAY COOK-BOOK.
net perfectly tender, cut the leaves from the stalk. Boil
for twenty minutes in water with enough salt dissolved in
it to salt the spinach sufficiently. When done let it drain,
then chop it fine, put it on the stove in a saucepan, with
a lump of butter, salt, and pepper, and enough milk to
moisten it. When the butter is melted and the spinach
steaming, take from the fire and put it in the dish in
Which it is going to the table. Garnish with hard-boiled
eggs cut in slices or in rings that is, with the yolk re-
moved and rings of the white only left.
BEETS.
Clean these nicely, but do not pare them, leaving on a
short piece of the stalk. Then put over to boil in hot
water. Young beets will cook tender in an hour; old
beets require several hours' boiling-. When done, skin
quickly while hot, slice thin into your vegetable dish, put
on salt, pepper, and a lettle butter, put over a little vine-
gar, and serve hot or cold.
TO PRESERVE VEGETABLES FOR WINTER USE.
Green stringed beans must be picked when young;
put a layer three inches deep in a small wooden keg or
half barrel; sprinkle in salt an inch deep, then put an-
other layer of beans, then salt, and beans and salt in al-
ternate layers, until you have enough; let the last be salt;
cover them with a piece of board which will fit the in-
side of the barrel or keg, and place a heavy weight upon
it; they will make a brine.
When wanted for use, soak them one night or more
in plenty of water, changing it once or twice, until ih2
salt is out of them, then cut them, and boil the same as
when fresh.
Carrots, beans, beet-roots, parsnips, and potatoes
THE E VERY-DAY COOK-BOOK. 113
keep best in dry sand or earth in a cellar; turnips keep
best on a cellar bottom, or they may be kept the same as
carrots, etc. Whatever earth remains about them when
taken from the ground,. should not be taken off.
When sprouts come on potatoes or other stored vege-
tables, they should be carefully cut off. The young
sprouts from turnips are sometimes served as a salad, or
boiled tender in salt and water, and served with butte/-
and pepper over.
Celery may be kept all winter by setting it in boxes
filled with earth; keep it in the cellar; it will grow and
whiten in the dark; leeks may also be kept in this way.
Cabbage set out i-n earth, in a good cellar, wiil keep
good and fresh all winter. Small close heads of cabbage
may be kept many weeks by taking them before the
frost comes, and laying them on a stone floor; this will
whiten them, and make them tender.
Store onions are to be strung, and hung in a dry, cold
place.
DELICATE CABBAGE.
Remove all defective leaves, quarter and cut as for
coarse slaw, cover well with cold water, and let remain
several hours before cooking, then drain and put into
pot with enough boiling water to cover; boil until thor-
oughly cooked (which will generally require about forty-
five minutes), add salt ten or fifteen minutes before re-
moving from fire, and when done, take up into a colan-
der, press out the water well, and season with butter and
pepper. This is a good dish to serve with corned meats,
but should not be cooked with them; if preferred, how-,
ever, it may be seasoned by adding some of the liquor
and fat from the boiling meat to the cabbage while cook"
ing. Drain, remove, and serve in a dish with drawn but-
ter or a cream dressing poured over it.
1 1 4 THE E VER Y-DA Y COOK-BOOK.
RED CABBAGE.
Select two small, solid heads of hard red cabbage ; di-
vide them in halves from crown to stem ; lay the split
side down, and cut downwards in thin slices. The cab-
bage will then be in narrow strips or shreds. Put into a
saucepan a tablespoon of clean drippings, butter, or any
nice fat ; when fat is hot, put in cabbage, a teaspoonful of
salt, three tablespoons vinegar (if the latter is very
strong, use but two), and one onion, in which three or
four cloves have been stuck, buried in the middle ; boil
two hours and a half; if it becomes too dry and is in
danger of scorching, add a very little water. This is very
nice.
CAULIFLOWER.
Boil a fine cauliflower, tied up snugly in coarse tarla-
tan, in hot water, a little salt. Drain and lay in a deep
dish, flower uppermost. Heat a cup of milk ; thicken
with two tablespoonfuls of butter, cut into bits, and
rolled in flour. Add pepper, salt, the beaten white of an
egg, and boil up one minute, stirring well. Take from
the fire, squeeze the juice of a lemon through a hair sieve
into the sauce, and pour half into a boat, the rest over the
cauliflower.
MASHED CARROTS.
Scrape, wash, lay in cold water half an hour ; then cook
tender in boiling water. Drain well, mash with a wooden
spoon, or beetle, work in a good piece of butter, and season
with pepper and salt. Heap up in a vegetable dish, and
serve very hot.
BOILED GREEN CORN.
Choose young sugar-corn, full grown, but not hard ;
t*gt with the nail. When the grain is pierced, the milk
THE E VERY-DAY COOK-BOOK.
1*5
should escape in a jet, and not be thick. Clean by strip-
ping off the outer leaves, turn back the innermost covering
carefully, pick off every thread of silk, and re-cover the ear
with the thin husk that grew nearest it. Tie at the top with
a bit of thread, put into boiling water salted, and cook fast
from twenty minutes to half an hour, in proportion to size
and age. Cut off the stalks close to the cob, and send
whole to table wrapped in a napkin.
Or you can cut from the cob while hot and season with
butter, pepper, and salt. Send to table in a vegetable
dish.
GREEN PEAS.
Shell and lay in cold water fifteen minutes. Cook from
twenty to twenty-five minutes in boiling salted waier.
Drain, put into a deep dish with a good lump of butter ;
pepper and salt to taste.
TO BOIL ONIONS
Take off the tops and tails, and the thin outer skin ;
but no more, lest the onions should go to pieces. Lay
them on the bottom of a pan which is broad enough to con-
tain them without piling one on another ; just cover them
with water, and let them simmer slowly till they are tender
all through, but not till they break.
Serve them up with melted butter.
FRIED ONIONS.
Cut them in thin slices and season them ; have a piece of
fat bacon frying to get the juice, take it out, and put the
onions in and stir until a pretty brown.
BOILED PARSNIPS.
Wash the parsnips, scrape them thoroughly, and with
the point of the knife, remove any black specks about
j jg THE E VER Y-DA Y COOK-BOOK.
them, and should they be very large, cut the thick part into
quarters. Put them into a saucepan of boiling water,
salted in the above proportion, boil them rapidly until
tender, which may be ascertained by thrusting a fork in
them ; take them up, drain them, and serve in a vegetable
dish. This vegetable is usually served with salt fish, boiled
pork, or boiled beef ; when sent to table with the latter, a
few should be placed alternately with carrots round the dish
as a garnish.
PARSNIPS FRIED IN BUTTER.
Scrape the parsnips and boil gently forty-five minutes.
When cold, cut in long slices about one third of an inch
thick. Season with salt and pepper. Dip in melted butter
and in flour. Have two tablespoonfuls of butter in the fry-
ing-pan, and as soon as hot, put in enough parsnips to cover
the bottom. Fry brown on both sides, and serve on a hot
dish.
CREAMED PARSNIPS.
Boil tender, scrape, and slice lengthwise. Put over the
fire with two tablespoonfuls of butter, pepper, and salt, and a
little minced parsley. Shake until the mixture boils. Dish
the parsnips, add to the sauce three tablespoonfuls of cream
in which has been stirred a quarter-spoonful of flour. Boil
once, and pour over the parsnips.
PARSNIP FRITTERS.
Boil four or five parsnips ; when tender, take off the
skin and mash them fine, add to them a teaspoonful of
wheat flour and a beaten egg; put a tablespoonful of
lard or beef dripping in a frying-pan over the fire, add to
it a saltspoonful of salt ; when boiling hot, put in the
parsnips, make it in small cakes with a spoon ; when one
THE EVERY-DAY COOK-BOOK. 117
side is a delicate brown, turn the other; when both ar*
done, take them on a dish, put a very little of the <at in
which they were fried over, and serve hot. These re-
semble very nearly the taste of the salsify or oyster
plant, and will generally be preferred.
SALSIFY, OR VEGETABLE OYSTER.
Boil and serve as directed for parsnips- ither plain
boiled, or fried, or made fritters.
BOILED VEGETABLE MARROW.
Have ready a saucepan of boiling water, properly
salted; put in the marrows after peeling them, and boil
them until quite tender. Take them up with a slice;
halve, and, should they be very large, quarter them.
Dish them on toast, and send to table with them a tureen
of melted butter, or, in lieu of this, a small pat of salt
butter. Large vegetable marrows may be preserved
throughout the winter by storing them in a dry place;
when wanted for use, a few slices should be cut and
boiled in the same manner as above; but, when once be-
gun, the marrow must be eaten quickly, as it keeps but
a short time after it is cut. Vegetable marrows ^ e also
very delicious mashed: they should be boiled, then
drained, and mashed smoothly with a wooden spoon.
Heat them in a saucepan, add a seasoning of salt and
pepper, and a small piece of butter, and dish with a few
snippets of toasted bread placed round as a garnish.
Vegetable marrows are delightful when sliced and
fried for ten minutes in butter. Before being fried they
may be .dipped in a batter of flour and water, seasoned
with a little salt. Vegetable marrows may be also
dressed as follows: Boil one, and when it is about ready
cut it in pieces, which place in a fresh saucepan, covered
with soup stock, either white or brown; add a little salt
Il8 THE E VERY-DAY COOK-BOOK.
in stewing. Serve in a deep dish when thoroughly ten-
der. Vegetable marrows are very nice plain boiled, and
served upon buttered toast. Peel them and cut them so
as to be able to remove the seeds. Marrows will take
from twenty minutes to an hour to boil, according to size
and age. After being parboiled, they may be sliced
down, dipped in egg, and then rubbed among bread
crumbs, and fried; serve them as hot as possible.
Tomatoes may be sliced thin, and served with salt,
pepper, and vinegar over, for breakfast ; or sliced, and
strewn with sugar and grated nutmeg, for tea ; for din-
ner they may be stewed or broiled, or baked.
Tomatoes may be preserved in sugar, or as catsup,
when out of season. Such as like them, declare them to
be equally excellent in each and every form or dressing.
STEWED TOMATOES.
Pour boiling water over six or eight large tomatoes,
or a greater number of small ones; let them remain for
a few minutes, then peel off the skins, squeeze out the
seeds, and some of the juice, by pressing them gently in
the hand; put them in a well tinned stewpan, with a
teaspoonful of salt, a saltspoonful of pepper, a bit of
butter, half as large as an egg, and a tablespoonful of
grated bread or rolled crackers; cover the stewpan
close, and set it over the fire for nearly an hour; shake
the stewpan occasionally, that they may not burn; serve
hot.
This is decidedly the best manner of stewing toma-
toes; they may be done without the bread crumbs, and
with less stewing if preferred.
BAKED TOMATOES.
Wash five or six smooth tomatoes; cut a piece from
the stem end, the size of a twenty-five cent piece; put a
THE E VERY-DAY COOK-BOOK. 119
saltspoonful of salt, half as much pepper, and a bit of
butter the size of a nutmeg, in each ; set them in a dish
or pan, and bake in a moderate oven for nearly one
hour.
STUFFED TOMATOES.
Twelve large, smooth tomatoes, one teaspoouful of
salt, a little pepper, one tablespoonful of butter, one of
sugar, one cupful of bread crumbs, one teaspoonful of
onion juice. Arrange the tomatoes in a baking pan.
Cut a thin slice from the smooth end of each. With a
small spoon, scoop out as much of the pulp and juice as
possible without injuring the shape. When all have
been treated in this way, mix the pulp and juice with the
other ingredients, and fill the tomatoes with this mixture.
Put on the tops, and bake slowly three quarters of an
hour. Slide the cake turner under the tomatoes and
lift gently on to a flat dish. Garnish with parsley, and
serve.
SCALLOPED TOMATOES.
Turn nearly all the juice off from a can of tomatoes.
Salt and pepper this, by the way, and put aside in a cool
place for some other day's soup. Put a layer of bread
crumbs in the bottom of a buttered pie-dish; on them
one of tomatoes ; sprinkle with salt, pepper, and some
bits of butter, also a little sugar. Another layer of
crumbs, another of tomatoes seasoned then a top
layer of very fine, dry crumbs. Bake covered until bub-
bling hot, and brown quickly.
TO PEEL TOMATOES.
Put the tomatoes in a frying basket and plunge then*
into boiling water about for three minutes. Drain
peel.
I2<3 THE E VERY-DAY COOK-BOOK.
BAKED BEANS.
Pick one quart of beans free from stones and dirt.
Wash, and soak in cold water over night. In the morn-
ing pour off the water. Cover with hot water, put two
pounds of corned beef with them, and boil until they
begin to split open (the time depends upon the age of
the beans, but it will be from thirty to sixty minutes).
Turn them into the colander, and pour over them two or
three quarts of cold water. Put about half of the beans
in a deep earthen pot, then put in the beef, and finally
the remainder of the beans. Mix one teaspoonful of
mustard and one tablespoonful of molasses with a little
water. Pour this over the beans, and then add boiling
water to just cover. Bake slowly ten hours. Add a little
water occasionally.
STRING BEANS.
String, snap and wash two quarts beans, boil in plenty
of water about fifteen minutes, drain off and put on again
in about two quarts boiling water ; boil an hour and a
half, and add salt and pepper just before taking up, stir-
ring in one and a half tablespoons butter rubbed into
two tablespoons flour and half pint sweet cream. Or
boil a piece of salted pork one hour, then add beans and
boil an hour and a half. For shelled beans boil half an
hour in water enough to cover, and dress as above.
BUTTER BEANS.
With a knife cut off the ends of pods and strings from
both sides, being very careful to remove every shred ;
cut O 7 ery bean lengthwise, in two or three strips, and
<eave them for half an hour in cold water. Much more
than cover them with boiling water; boil till perfectly
THE E VERY-DAY COOK-BOOK. 121
tender. It is well to allow three hours for boiling.
Drain well, return to kettle, and add a dressing of half a
gill cream, one and a half ounces butter, one even tea-
spoon salt, and half a teaspoon pepper. This is sufficient
for a quart of cooked beans.
ASPARAGUS WITH EGGS.
Boil a bunch of asparagus twenty minutes ; cut off the
tender tops and lay in a deep pie-plate, buttering, salt-
ing, and peppering well. Beat four eggs just enough to
break up the yolks, add a tablespoonful of melted butter,
with pepper and salt, and pour upon the asparagus.
Bake eight minutes in a quick oven, and serve imme-
diately.
ASPARAGUS UPON TOAST.
Tie the bunch of asparagus up with soft string, when
you have cut away the wood, and cook about twenty-nYe
minutes in salted boiling water. Have ready some slices
of crustless toast; dip each in the asparagus liquor; but-
ter well while hot and lay upon a heated dish. Drain
the asparagus, and arrange upon the toast. Pepper, salt,
and butter generously. ^
MUSHROOMS, STEWED.
If fresh, let them lie in salt and water about one hour,
then put them in the stewpan, cover with water and let
them cook two hours gently. Dress them with cream,
butter and flour as oysters, and season to taste.
MUSHROOMS, FRIED.
When peeled put them into hot butter and let them
heat thoroughly through too much cooking toughens
122 THE E VERY-DAY COOK-BOOK.
them. Season well with butter, pepper, and salt. Serve
on buttered toast; a teaspoon of wine or vinegar on each
mushroom is a choice method.
BAKED MUSHROOMS.
Place some large flat ones nicely cleaned and trimmed
on thin slices of well buttered toast, putting a little
nudgel of butter in each, as also a snuff of pepper and
salt; lay them on a baking tray, and cover them care-
fully; heap the hot ashes upon them, and let them bake
on the hearth for fifteen or twenty minutes.
BROILED MUSHROOMS.
Choose the largest sort, lay them on a small gridiron
over bright coals; the stalk upwards. Broil quickly, arid
serve, with butter, pepper, and salt over.
MASHED SQUASH.
Peel, seed, and slice fresh summer squashes. Lay in
cold water ten minutes; put into boiling water, a little
salt, a"nd cook tender. Twenty minutes will suffice if the
squash be young. Mash in a colander, pressing out all
the water; heap in a deep dish, seasoning with pepper,
salt and butter. Serve hot.
BAKED SQUASH.
Cut in pieces, scrape well, bake from one to one and
a half hours, according to the thickness of the squash;
to be eaten with salt and butter as sweet potatoes.
FRIED SQUASHES.
Cut the squash into thin slices, and sprinkle it with
salt; let it stand a few moments; then beat two eggs>
and dip the squash into the egg; then fry it brown in
butter
'THE EVERY-DAY COOK-BOOK. 123
STEWED CELERY
Is an excellent winter dish, and is very easily cooked.
Wash the stalks thoroughly, and boil in well-salted water
till tender, which will be in about twenty minutes. After
it is made ready as above, drain it thoroughly, place it
on toasted bread, and pour over it a quantity of sauce.
A sauce of cream, seasoned with a little mace, may be
served over the celery. It may also be served with melted
butter.
STUFFED EGG-PLANT.
Cut the egg plant in two; Scrape out all the inside
and put it in a saucepan with a little minced ham; cover
with water and boil until soft; drain off the water; add
two tablespoonfuls grated crumbs, tablespoonful butter,
half a minced onion, salt and pepper; stuff each half of
the hull with the mixture; add a small lump of butter to
each and bake fifteen minutes.
SAUCES FOR MEATS, FISH, POUL-
TRY OR VEGETABLES.
TO MAKE DRAWN BUTTER.
Put half a pint of milk in a perfectly clean stew-pan,
and set it over a moderate fire; put into a pint bowl a
heaping tablespoonful of wheat flour, quarter of a pound
of sweet butter, and a saltspoonful of salt; work these
well together with the back of a spoon, then pour into it,
stirring it all the time, half a pint of boiling water; when
it is smooth, stir it into the bailing milk, let it simmer
for five minutes or more, and it is done.
Drawn butter made after this receipt will be found to
be most excellent; it may be made less rich by using less
butter.
i>
PARSLEY SAUCE.
Make a drawn butter as directed, dip a bunch of par-
sley into boiling water, then cut it fine, and stir into the
drawn butter a few minutes before taking it up,
EGG SAUCE.
Make a drawn butter; chop two hard->oiled eggs quite
fine, the white and yolk separately, and stir it into the
sauce before serving. This is used for bolied fish or
vegetables.
Tff E 'VERY-DAY COOK-BOOK. I2
ONION SAUCE.
Peel some nice white onions, and boil them tender,
press the water from them; chop them fine, and put them
to a half pint of hot milk; add a bit of butter, and a tea-
spoonful of salt, and pepper to taste. Serve with boiled
veal, or poultry, or mutton. ^
ANCHOVY SAUCE.
Make the butter sauce, and stir into it four tablespoon-
fuls of essence of anchovy and one of lemon juice.
BREAD SAUCE.
One pint milk, one cup bread-crumbs (very fine), otte
onion, sliced, a pinch of mace, pepper and salt to taste,
three tablespoonfuls butter. Simmer the sliced onion in
the milk until tender; strain the milk and pour over the
bread crumbs, which should be put into a saucepan.
Cover and soak half an hour; beat smooth with an egg-
whip, add the seasoning and butter; stir in well, boil up
once, and serve in a tureen. If it is too thick, add boil-
ing water and more butter.
This sauce is for roast poultry. Some people add some
of the gravy from the dripping-pan, first straining it and
beating it well in with the sauce.
TOMATO SAUCE
Can be cheaply made either from the fresh fruit or from
the canned tomatoes, which are on sale in every grocer's
shop. Squeeze as much as you require through a sieve,
and then simmer slowly for a little time in a few table-
spoonfuls of beef gravy, season with pepper and salt
Excellent for chops and cutlets, or for roasted beef.
126 THE E VERY-DAY COOK-BOOK.
TOMATO MUSTARD.
One peck of ripe tomatoes; boiled with two onions,
six red peppers, four cloves of garlic, for one hour: then
add a half-pint or half-pound salt, three tablespoons
black pepper, half-ounce ginger, half-ounce allspice, half-
ounce mace, half-ounce cloves; then boil again .for one
hour longer, and when cold add one pint of vinegar and
a quarter-pound of mustard; and if you like it very hot,
a tablespoonful of cayenne.
MINT SAUCE.
Mix one tablespoon of white sugar to half a teacup of
good vinegar; add the mint and let it infuse for half an
hour in a cool place before sending to the table. Serve
with roast lamb or mutton.
CELERY SAUCE.
Mix two tablespoons of flour with half a teacup of
butter; have ready a pint of boiling milk; stir the flour
and butter into the milk; take three heads of celery, cut
into small bits, and boil for a few minutes in water,
which strain off; put the celery into the melted butter,
and keep it stirred over the fire for five or ten minutes.
This is very nice with boiled fowl or turkey.
GOVERNOR'S SAUCE.
One peck green tomatoes, four large onions, six red
peppers, one teacup grated horseradish, one teaspoon
cayenne and one o black pepper, one teaspoon mustard,
half cup sugar; slice the tomatoes and sprinkle one tea-
cup salt on, and lay all night; drain well in the morning,
then simmer all together till cooked through.
THE EVERYDAY COOK-BOOK.
CREAM SAUCE.
One cupful of milk, a teaspoonful of flour and a table-
spoonful of butter, salt and pepper. Put the butter in a
small frying-pan, and when hot, but not brown, add the
flour. Stir until smooth; then gradually add the milk.
Let it boil up once. Season to taste with salt and pep
per, and serve. This is nice to cut cold potatoes into
and let them just heat through. They are then creamed
potatoes. It also answers as a sauce for other vegeta-
bles, omelets, fish and sweetbreads, or, indeed, for any-
thing that requires a white sauce. If you have plenty of
cream, use it, and omit the butter.
RUSSIAN SAUCE
(Piquant) may be thus made: Grated horseradish four
tablespoonfuls, weak mustard one spoonful, sugar half a
spoonful, a little salt, two or three grains of cayenne,
and a spoonful or two of vinegar. Mix thoroughly, and
serve to cold meat. When wanted for fish, let it be
added to melted butter two parts butter to one of
sauce.
MAYONNAISE SAUCE.
Mix in a two-quart bowl one even teaspoon ground
mustard, one of salt, and one and a half of vinegar; beat
in the yolk of a raw egg, then add very gradually half a
pint pure olive oil (or melted butter), beating briskly all
the time. The mixture will become a very thick batter.
Flavor with vinegar or fresh lemon-juice. Closely cov-
ered it will keep for weeks in a cold place, and is
delicious.
128 THE EFE3 Y->A ? COOK-BOOK.
OYSTER SAUCB.
Take a pint of oysters, and save out a little of their liquor.
Put them with their remaining liquor, and some mace and
nutmeg, into a covered saucepan, and simmer them on hot
coals about ten minutes. Then drain them. Oysters foi
sauce should be large. Having prepared in a saucepan some
drawn or melted butter (mixed with oyster liquor instead of
water), pc-ur it into a sauce-boat, add the oysters to it, and
serve it up with boiled poultry, or with boiled fresh fish.
Celery, first boiled and then chopped, is an improvement to
oyster sauce.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar,
with a tablespoonful of butter, pound it to a smooth mass,
then rub it through a sieve ; melt nearly a quarter of a pound
of sweet butter, with a wineglass of water, or vinegar ; add a
teaspoonful of made mustard, stir in the coral and spawn,
and a little salt and pepper ; stir it until it is smooth, and
serve. Some of the meat of the lobster may b chopped
fine, and stirred into it
CAPER SAUCB.
Make a butter sauce, and stir into it one tablespoonfui
of lemon juice, two of capers, and one of essence of
anchovy.
MUSTARD SAUCE.
Stir three tablespoonfuls of mixed mustard and a speck of
cayenne into a butter sauce. This is nice for devilled turkey
and broiled smoked herrings.
THE E VER Y DA Y COOK-BOOK. t 2 g
CURRY SAUCE.
One tablespoonful of butter, one of flour, one teaspoonful
of curry powder, one large slice of onion, one large cupful of
stock, salt and pepper to tasta. Cut the onion fine, and fry
brown in the butter. Add the flour and curry powder.
Stir for one minute, add the stock, and season with the
salt and pepper. Simmer five minutes ; then strain, and
serve. This sauce can be served with a broil or sauft of
meat or fish.
CRANBERRY SAUCE.
After removing all soft berries, wash thoroughly, place
for about two minutes in scalding water, remove, and to
every pound of fruit add three-quarters of a pound granu-
lated sugar and a half pint water ; stew together over a
moderate but steady fire. Be careful to cover and not to stir
the fruit, but occasionally shake the vessel, or apply a gentler
heat if in danger of sticking or burning. If attention to
these particulars be given, the berries will retain their shape
to a considerable extent, which adds greatly to their appear-
ance on the table. Boil from five to seven minutes, remove
from fire, turn into a deep dish, and set aside to cool. If
to be kept, they can be. put up at once in air-tight jars.
Or, for strained sauce, one and a half pounds of fruit should
be stewed in one pint of water for ten or twelve minutes,
or until quite soft, then strained through a colander or fine
wire sieve, and three-quarters of a pound of sugar thoroughly
stirred into the pulp, thus obtained ; after cooling it is
ready for use. Serve with roast turkey or game. When
to be kept for a long time without seali.ig, more sugar
may be added, but its too free use impairs the petculiar
cranberry flavor. For dinner sauce half a pound is more
economical, and really preferable to three-quarters, aa
130 THE VER Y-DA Y COOK-BOOK.
given above. It is better, though not necessary, to use
a porcelain kettle. Some prefer not to add the sugar till the
fruit is almost done, thinking this plan makes it more tender,
and preserves the color better.
PORT WINE SAUCE FOR GAME.
Half a tumbler of currant jelly, half a tumbler of port
wine, half a tumbler of stock, half a teaspoonful of salt,
two tablespoonfuls of lemon juice, four cloves, a speck of
cayenne. Simmer the cloves and stock together for half
an hour. Strain on the other ingredients, and let all melt
together. Part of the gravy from the game may be added
to it.
CURRANT JELLY SAUCE.
Three tablespoonfuls of butter, one onion, one bay leaf,
one sprig of celery, two tablespoonfuls of vinegar, half
a cupful of currant jelly, one tablespoonful of flour one
pint of stock, salt, pepper. Cook the butter and onion
until the latter begins to color. Add the flour, and
herbs. Stir until brown ; add the stock, and simmer
twenty minutes. Strain, and skim off all the fat. Add the
jelly, and stir over the fire until it is melted. Serve with
game
APPLE SAUCE.
Peel, quarter, and core, rich tart apples; put to them a
very 1'ttle water, cover them, and set them over the fire ;
when tender, mash them smooth, and serve with roasted pork,
goose, or any other gross meat.
BREAD AND BREAKFAST CAKES.
YEAST.
Put two quarts of water and two tablespoonfuls of hops
on to boil. Pare and grate six large potatoes. When
the hops and water boil strain the water on the grated
potatoes, and stir well. Place on the stove and boil up
once. Aid half a cupful of sugar and one-fourth of a cup-
ful of salt. Let the mixture get blood-warm ; then add one
cupful of yeast, or one cake of compressed yeast, and let it
rise in a w,rm place five or six hours. When well risen,
turn into a stone jug. Cork this tightly, and set in a cool
place.
PLAIN WHITE FAMILY BREAD.
Take one pint of flour and half a pint of good hop yeast
and stir it together about five o'clock in the afternoon ; at
nine put one half gallon of flour in a tray, put the sponge
in the middle of the flour with a piece of lard as large as
a walnut. Knead it all up with tepid water made salt
with two teaspoonfuls or more to taste ; work it well, and
put it in a jar to rise. Next morning knead it over with a
little flour, make it in two loaves, and set it in a warm
place or oven until ready ; then put it to bake, and when
done, wrap it in a nice coarse towel. If you have no sugar
in the yeast you use, stir a large teaspoonful in it before put-
ting it in the flour.
152 THE E VERY-DAY COOK-BOOK.
GRAHAM BREAD.
Take a little over a quart of warm water, one-half cup
brown sugar or molasses, one fourth cup hop yeast, and
one and one half teaspoons salt; thicken the water with
unbolted flour to a thin batter; add sugar, salt and
yeast, and stir in more flour until quite stiff. In the
morning add a small teaspoon soda, and flour enough
to make the batter stiff as can be stirred with a spoon;
put it into pans and let rise again; then bake in even
oven, not to hot at first; keep warm while rising; smooth
over the loaves with a spoon or knife dipped in water.
BOSTON BROWN BREAD.
One heaping coffee-cup each of corn, rye and Graham
meal. The rye meal should be as fine as the Graham,
or rye flour may be used. Sift the three kinds together
as closely as possible, and beat together thoroughly with
two cups New Orleans or Porto Rico molasses, two cups
sweet milk, one cup sour milk, one dessertspoon soda,
one teaspoon salt; pour into a tin form, place in a kettle
of cold water, put on and boil four hours. Put on to
cook as soon as mixed. It may appear to be too thin,
but it is not, as this recipe has never been known to fail.
Serve warm, with baked beans or Thanksgiving turkey.
The bread should not quite fill the form (or a tin pail
with cover will answer), as it must have room to swell.
See that the water does not boil up to the top of the
form; also take care it does not boil entirely away or
stop boiling. To serve it, remove the lid and set it a
few moments into the open oven to dry the top, and it
will then turn out in perfect shape. This bread can be
used as a pudding, and served with a sauce made or
thick sour cr^am, well sweetened and seasoned with
rufr*?r: or it is good toasted the next day.
THE E VERY-DAY COOK-BOOK. 133
CORN BREAD.
Sift three quarts of corn meal, add a tablespoonful of
salt, one teaspoonful baking-powder, and mix sufficient
water with it to make a thin batter. Cover it with a
breaJ -cloth and set it to rise. When ready to bake stir
it we. nour it into a baking-pan, and bake slowly. Use
cold wa. - ir summer and hot water in winter.
STEAMED BROWN BREAD.
One quart each of milk and Indian meal, one pint rye
meal, one cup of molasses, two teaspoonfuls of soda.
A<1 I a ' ttle salt and steam four hours.
PARKER HOUSE ROLLS.
One teacup home-made yeast, a little salt, one table-
spoon sugar, a piece of lard size of an egg, one pint milk,
flour sufficient to mix. Put the milk on the stove to scald
with the lard in it. Prepare the flour with salt, sugar
and yeast. Then add the milk, not too hot. Knead thor-
oughly when mixed at night; in the morning but very
slight kneading is necessary. Then roll out and cut
with large biscuit cutter. Spread a little butter on each
roll and lap together. Let them rise very light, then
bake in a quick oven.
FRENCH ROLLS.
One pint of milk, scalded; put into it while hot half a
cup of sugar and one tablespoon of butter. When the
milk is cool, add a little salt and half a cup of yeast, or
one compressed yeast cake; stir in flour to make a stiff
sponge, and when light, mix as for bread. Let it rise
until light, punch it down with the hand, and let it rise
again repeat two or three times ; then turn the dough
THE ZfERY-DAY COOK-BOOK.
on to the moulding-board and pound with the rolling-
pin until thin enough to cut. Cut out with a tumbler,
brush the surface of each one with melted butter, and
fold over. Let the rolls rise on the tins ; bake, and
while warm brush over the surface with melted butter
to make the crust tender.
BUNS.
Break one egg into a cup and fill with sweet milk;
mix with it half cup yeast, half cup butter, one cup
sugar, enough flour to make a soft dough; flavor with
nutmeg. Let rise till very light, then mould into bis-
cuit with a few currants. Let rise a second time in pan;
bake, and when nearly done, glaze with a little molasses
and milk. Use the same cup, no matter about the size>
for each measure.
BISCUIT.
Dissolve one rounded tablespoon of butter in a pint
of hot milk; when lukewarm stir in one quart of flour,
add one beaten egg, a little salt, and a tea-cup of yeast;
work into dough until smooth. If winter, set in a warm
place; if summer, in a cool one to rise. In the morning
work softly and roll out one-half inch and cut into bis-
cuit a id set to rise for thirty minutes, when they will be
ready lo bake. These are delicious.
TO MAKE RUSKS.
To every pound of flour allow two ounces of butter
one quarter pint of milk, two ounces of loaf sugar, three
eggs, one tablespoonful of yeast. Put the milk and butter
into a saucepan, and keep shaking it round until the
latter is melted. Put the flour into a basin with the
sugar, mix these well together, and beat the eggs. Stir
THE E VERY-DAY COOK-BOOK. 135
them with the yeast to the milk and butter, and with
this liquid work the flour into a smooth dough. Cover
a cloth over the basin, and leave the dough to rise by
the side of the fire; then knead it, and divide it into twelve
pieces; place them in a brisk oven, and bake for about
twenty minutes. Take the rusks out, break them in
half, and then set them in the oven to get crisp on the
other side. When cold, they should be put into tin can-
isters to keep them dry; and, if intended for the cheese
course, the sifted sugar should be omitted.
SWEET MILK GEMS.
Beat one egg well, add a pint new milk, a litte salt,
and Graham flour until it will drop off the spoon nicely;
heat and butter the gem-pans before dropping in the
dough; bake in a hot oven twenty minutes.
BREAKFAST GEMS.
One cup sweet milk, one and a half cups flour, one
e gg> ne teaspoon salt, one teaspoon baking powder
beaten together five minutes; bake in hot gem-pans iu
a hot oven about fifteen minutes.
GRAHAM BREAKFAST CAKES.
Two cups of Graham flour, one cup of wheat floui,
two eggs well beaten; mix with sweet milk, to make a
very thin batter; bake in gem irons; have the irons hot,
then set them on the upper grate in the oven; will bake
in fifteen minutes.
BUCKWHEAT CAKES.
One quart buckwheat flour; four tablespoonfuls yeast;
one teaspoonful salt; one handful Indian meal; two
136 THE EVERY-DAY COOK-bOOK.
tablespoonf uls molasses not syrup. Warm water enough
to make a thin batter. Beat very well and set to rise in
a warm place. If the batter is in the least sour in the
morning, stir m a very little soda dissolved in hot water.
Mix in an earthen crock, and leave some in the bottom
each morning a cupful or so to serve as sponge for
the next night, instead of getting fresh yeast. In cold
weather this plan can be successfully pursued for a week
or ten days without setting a new supply. Of course
you add the usual quantity of flour, etc., every night, and
beat up well. Do not make your cakes too smaL>.
Buckwheats should be of generous size. Some put two-
thirds buckwheat, one third oat-meal, omitting the In-
dian.
x
FLANI* EL CAKES.
Beat six eggs very light, stir in them two pounds of
flour, one gill of yeast, small spoonful of salt, and suf-
ficient, milk to make a thick batter. Make them at night
for breakfast, and at ten in the morning for tea. Have
your griddle hot, grease it well, and bake as buckwheat.
Butter and send '.nem hot to *he table, commencing
after the family are seated
RICE GRIDDLE-CAKES.
Boil half a cup rice; when cold mix one quart sweet
milk, the yolks of four eggs, and flour sufficient to make
ti stiff batter; beat the whites to a froth, stir in one tea-
spoon soda, and two of cream tartar; add a little salt,
and lastly, the whites of eggs; bake on a griddle. A
nice way to serve is to spread them while hot with but-
ter, and almost any kind of preserves or jelly; roll them
up neati) cut off the ends, sprinkle them with sugar, and
serve immediately.
THE EVERY-DAV COOK-&OOK, 137
FRENCH PANCAKES.
Two eggs," two ounces of butter, two ounces of sifted
sugar, two ounces of flour, half pint of new milk. Beat
the eggs thoroughly, and put them into a basin with the
butter, which should be beaten to a cream; stir in the
sugar and flour, and when these ingre^ents are well
mixed, add the milk; keep stirring and beating the mix-
ture for a few minutes; put it on buttered plates, and
bake in a quick oven for twenty minutes. Serve with a
cut lemon and sifted sugar, or pile the pancakes high on
a dish, with a layer of preserve or marmalade between
each.
PANCAKES.
Two cups of prepared flour; six eggs; one saltspoon-
ful of salt; milk to make a thin batter. Beat the eggs
light; add salt, two cups of milk, then, the whites an^'
flour alternately with milk, until the batter is of the rig'r
consistency. Run a teaspoonful of lard over the bott
of a hot frying-pan, pour in a large ladleful of be,;*
and fry quickly. Roll the pancake up like a shee
paper; lay upon a hot dish; put in more lard, and fry
another pancake. Keep hot over boiling water, sending
naif a dozen to the table at a time-
BREAD FRITTERS.
One quart milk boiling hot; two cups fine bread-
crumbs; three eggs; one teaspoonful nutmeg; one table-
spoonful butter melted; one saltspoonful salt, and the
same of soda, dissolved in hot water. Soak the bread
in the boiling milk ten minutes, in a covered b>>wl.
Beat to a smooth paste; add the whipped yelks, the but-
ter, salt, soda, and finally the whites, whipped stiff.
138 THE EVERY-DAY COOK-BOOK*
QUICK SALLY LUNN.
One cup of sugar, half cup of butter ; stir well together,
and then add one or two eggs ; put in one good pint ol
sweet milk, and with sufficient flour to make a batter
about as stiff as cake ; put in three teaspoons of baking-
powder ; bake*and eat hot with butter, for tea or break-
fast.
BREAKFAST CAKE,
One pint of flour, three tablespoons of butter, three
tablespoons of sugar, one egg, one cup sweet milk, one tea-
spoon cream tartar, half teaspoon soda ; to be eaten with
butter.
s
QUICK WAFFLES.
Two pints sweet milk, one cup butter (melted), sifted floui
to make a soft batter ; add the well-beaten yolks of six eggs,
then the beaten whites, and lastly (just before baking) four
teaspoons baking-powder, beating very hard and fast for a
few minutes. These are very good with four or five eggs,
but much better with more.
JOHNNY CAKE.
Two thirds teaspoon soda, three tablespoons sugar, one
teaspoon cream tartar, one egg, one cup sweet milk, six
tablespoons Indian meal, three tablespoonfuls flour, and a
little salt. This makes a thin batter.
MUSH.
Indian or oatmeal mush is best made in the following
manner: Put freshwater in a kettle over the fire to boil,
and put in some salt ; when the water boils, stir in hand-
ful by handful corn or oatmeal until thick enough for
THE E VERY-DAY COOK-BOOK. 139
use. In order to have excellent mush, the meal should
be allowed to cook well, and long as possible while thin,
and before the final handful is added. When desired to
be fried for breakfast, turn into an earthen dish and set
away to cool. Then cut in slices when you wish to fry;
dip each piece in beaten eggs and fry on a hot griddle.
CORN MUSH.
Put four quarts fresh water in a kettle to boil, salt to
suit the taste; when it begins to boil stir in one and a
half quarts meal, letting it sift through the fingers slowly
to prevent lumps, adding it a little faster at the last, until
as thick as can be conveniently stirred with one hand;
set in the oven in the kettle (or take out into a pan),
bake an hour, and it will be thoroughly cooked. It takes
corn meal so long to cook thoroughly that it is very dif-
ficult to boil it until done without burning. Excellent
for frying when cold. Use a hard wood paddle, two feet
long, with a blade two inches wide and seven inches
long, to stir with. The thorough cooking and baking in
oven afterwards takes away all the raw taste that mush
is apt to have, and adds much to its sweetness and de-
licious flavor.
GRAHAM MUSH.
Sift rneal slowly into boiling salted water, stirring
briskly until it is as thick as can be stirred with one hand ;
ser r e with milk or cream and sugar, or butter and syrup.
It is riuch improved by removing from the kettle to a
pan ;'$ soon as thoroughly mixed, and steaming for three
or <our hours. It may also be eaten cold, or sliced and
fr ; t.c like corn mush.
SALADS, PICKLES AND CATSUP.
LETTUCE.
The early lettuce, and first fine salad, are five or six
leaves in a cluster; their early appearance is their greatest
recommendation; cabbage or white-heart lettuce is later
and much more delicate; break the leaves apart one by
one from the stalk and throw them into a pan of cold
water; rinse them well, lay them into a salad bowl or a
deep dish, lay the largest leaves first, put the next size
upon them, then lay on the finest white leaves; cut hard-
boiled eggs in slices or quarters and lay them at equal
distances around the edge and over the salad; serve
with vinegar, oil, and made mustard in the castor,
Or, having picked and washed the lettuce, cut the
leaves small; put the cut salad in a glass dish or bowl,
pour a salad dressing over and serve; or, garnish with
small red radishes, cut in halves or slices, and hard-boiled
eggs cut in quarters or slices; pour a salad dressing over
when ready to serve. Serve with boiled lobster, boiled
fowls, or roasted lamb or veal.
LETTUCE SALAD.
Take the yolks of three hard-boiled eggs, add salt and
mustard to taste; mash it fine; make a paste by adding
a dessertspoon of olive oil or melted butter (use butter
always when it is difficult to get fresh oil); mix thor-
oughly, and then dilute by adding gradually a tea cup of
THE EVERY-uAY COOK-BOOK. l\\
, and pour over the lettuce. Garnish by slicing
Another egg and laying over the lettuce. This is suffi-
cient for a moderate-sized dish of lettuce.
SALMON SALAD.
One quart of cooked salmon, two heads of lettuce, two
f ablespoonfuls of lemon-juice, one of vinegar, two of ca-
pers, one teaspoonful of salt, one third of a teaspoonful
of pepper, one cupful of mayonnaise dressing, or the
French dressing. Break up the salmon with two silver
forks. Add to it the salt, pepper, vinegar and lemon-
juice. Put in the ice-chest or some other cold place, for
two or three hours. Prepare the lettuce as directed for
lobster salad. At serving time, pick out leaves enough
to border the dish. Cut or tear the remainder in pieces,
and arrange these in the centre of a flat dish. On them
heap the salmon lightly, and cover with the dressing.
Now sprinkle on the capers. Arrange the whole leaves
at the base, and, if you choose, lay one fourth of a thin
slice of lemon on each leaf.
LOBSTER SALAD.
Put a large lobster over the fire in boiling water
Slightly salted; boil rapidly for about twenty minutes;
when done it will be of a bright red color, and should
be removed, as if boiled too long it will be tough; when
cold, crack the claws, after first disjointing, twist off the
head (which is used in garnishing), split the body in two
lengthwise, pick out the meat in bits not too fine, saving
the coral separate; cut up a large head of lettuce slightly,
and place on a dish over which lay the lobster, putting
the coral around the outside. For dressing, take the
yolks of three eggs, beat well, add four tablespoons
salad oil, dropping it in very slowly, beating all the
142 THE EVERY-DAY COOK-BOOK.
time; then add a little salt, cayenne pepper, half tea-
spoon mixed mustard, and two tablespoons vinegar.
Pour this over the lobster, just before sending to table.
TOMATO SALAD.
Take the skin, juice, and seeds from nice, fresh toma-
toes, chop what remains with celery, and add a go^oi
salad-dressing.
SALAD DRESSING.
Yolks of two hard-boiled eggs rubbed very fine and
smooth, one teaspoon English mustard, one of salt, the
yolks of two raw eggs beaten into the other, dessert-
spoon of fine sugar. Add very fresh sweet-oil poured in
by very small quantities, and beaten as long as the mix-
ture continues to thicken, then add vinegar till as thin
as desired. If not hot enough with mustard, add a little
cayenne pepper.
SARDINE SALAD.
Arrange one quart of any kind of cooked fish on a
bed of crisp lettuce. Split six sardines, and if there are
any bones, remove them. Cover the fish with the sar-
dine dressing. Over this put the sardines, having the
ends meet in the centre of the dish. At the base of the
dish make a wreath of thin slices of lemon. Garnisti
with parsley or lettuce, and serve immediately.
FRENCH SALAD DRESSING.
Three tablespoonfuls of oil, one of vinegar, one salt-
spoonful of salt, one-half a saltspoonful of pepper. Put
the salt and pepper in a cup, and add one.,tablespoonful
of the oil. When thoroughly mixed, add the remainder
THE EVERY-DAY COOK-BOCK. 143
of the o'l and the vinevar. This is dressing enough for
i salad forsix persons. If you like the flavor of onion,
grate n little juice into the dressing. The juice is ob-
ta : n^'l by first peeling the onion, and then grating with
a crar.-;e grater, using a good deal of pressure. Two
r t.roke> will give about two drops of juice.
CREAM DRESSING FOR COLD SLAW.
Two tablespoons whipped sweet cream, two of sugar,
and four of vinegar; beat well and pour over cabbage,
previously cut very fine and seasoned with salt.
CHICKEN SALAD.
Boil one chicken tender; chop moderately fine the
whites of twelve hard-boiled eggs and the chicken; add
equal quantities of chopped celery and cabbage; mash
the yolks fine, add too tablespoons butter, two of sugar,
one teaspoon mustard; pepper and salt to taste; and
lastly, one half-cup good cider vinegar; pour over the
salad, and mix thoroughly. If no celery is at hand, use
/.hopped pickled cucumbers or lettuce and celery seed.
T/>is may be mixed two or three days before using.
RED VEGETABLE SALAD.
One pint of cold boiled potatoes, one pint of cold
boiled beets, one pint of uncooked red cabbage, six
tablespoonfuls of oil, eight of red vinegar (that in which
beets have been pickled), two teaspoonfuls of salt (unless
the vegetables have been cooked in salted water), half a
teaspoonsful of pepper. Cut the potatoes in thin slices-
and the beets fine, and slice the cabbage as thin as pos-
sible. Mix all the ingredients. Let stand in a cold
place one hour; then serve. Red cabbage and celery
may be used together ^
Tin: E VERY-DAY COO
CELERY SALAD.
One boiled egg, one raw egg, one h.blespoonful sala
oil, one teaspoonful white sugar, one saltspoonful of
salt, one saltspoon of pepper, four tablespoonfuls o/
vinegar, one teaspoonful made mustard. Prepare th4
dressing as for tomato salad; cut the celery into bitj
half an inch long, and season. Eat at once, before th
vinegar injures the crispness of the vegetable.
COLD SLAW.
Chop or shred a small white cabbage. Prepare a
dressing in the proportion of one tablespoonful of oil to
four of vinegar, a teaspoonful of m^de mustard, thd
same quantity of salt and sugar, and half as much pep'
per. Pour over the salad, adding, if you choose, three
tablespoonfuls of minced celery; toss up well and put
into a glass bowl.
SALAD DRESSING (Excellent).
Four eggs, one teaspoonful of mixed mustard, one-
quarter teaspoonful of white pepper, half that quantity
of cayenne, salt to taste, four tablespoonfuls of cream,
vinegar.
Boil the eggs until hard, which will be in about one-
quarter hour or twenty minutes; put them into cold
water, take off the shells, and pound the yolks in a mor-
tar to a smooth paste. Then add all the other in-
gredients, except the vinegar, and stir them well until
the whole are thoroughly incorporated one with the
other. Pour in sufficient vinegar to make it of the
consistency of cream, taking care to add but little at a
time. The mixture will then be ready for use.
THE E VER Y-DA Y COOK-BOOK. \ 45
PICKLED CUCUMBERS.
Wash and wipe six hundred small cucumbers and two
quarts of peppers. Put them in a tub with one and a
half cupful of salt and a piece of alum as large as an
egg. Heat to the boiling point three gallons of cider vin-
egar and three pints of water. Add a quarter of a pound
each of whole cloves, whole allspice and stick cinnamon,
and two ounces of white mustard seed, and pour over the
pickles.
TO PICKLE ONIONS.
Peel the onions until they are white, scald them in strong
salt and water, then take them up with a skimmer ;
make vinegar enough to cover them, boiling hot, strew
over the onions whole pepper and white mustard seed, pour
the vinegar over to cover them ; when cold, put them in
wide-mouthed bottles, aud cork them close. A tablespoon-
ful of sweet oil may be put in the bottles before the cork.
The best sort of onions for pickling are the small white
buttons.
PICKLED CAULIFLOWERS.
Two cauliflowers, cut up ; one pint of small onions, three
medium-sized red peppers. Dissolve half a pint of salt
in water enough to cover the vegetables, and let these
stand over night. In the morning drain them. Heat two
quarts of vinegar with four tablespoonfuls of mustard, until
it boils. Add the vegetables, and boil for about fifteen
minutes, or until a fork can be thrust through the cauli-
RED CABBAGE.
Procure a firm good-sized cabbage, and after taking
off any straggling or soiled leaves, cut it in very narrow
146 . THE EVE AY-DAY COOK-BOOK.
slices, which, after you sprinkle them well with salt, lay
aside for forty-eight hours. Next drain off the salt
liquor which has formed, and pour over the cabbage a
well-seasoned pickle of boiling hot vinegar; black pep-
per and ginger are best for seasoning. Cover the pickle
jars till the cabbage is cold, and then cork.
TO PICKLE TOMATOES.
Take the round smooth green tomatoes, put them in
salt and water, cover the vessel and put them over the
fire to scald; that is, to let the water, become boiling hot;
then set the kettle off; take them from the pot into a ba-
sin of cold water; to enough cold vinegar to cover them,
put whole pepper and mustard seed; when the tomatoes
are cold take them from the water, cut each in two
across, shake out the seeds and wipe the inside dry with
a cloth, then put them into glass jars, and cover with the
vinegar; cork them close or with a close fitting tin
cover.
RIPE TOMATO PICKLES.
To seven pounds of ripe tomatoes add three pound?
sugar, one quart vinegar; boil them together fifteen
minutes, skim out the tomatoes and boil the syrup a few
minutes longer. Spice to suit the taste with cloves and
cinnamon.
CHOPPED PICKLE.
One peck of green tomatoes, two quarts of onions
and two of peppers. Chop all fine, separately, and mix,
adding three cupfuls of salt. Let them stand over
night, and in the morning drain well. Add half a pound
of mustard seed, two tablespoonfuls of ground allspice,
two of ground cloves and one cupful of grated horse
radish. Pour over it three quarts of boiling vinegar.
THE EVERYDAY COOKBOOK. 147
CHOW CHOW.
One peck of green tomatoes, half peck string beans,
quarter peck small white onions, quarter pint green and
red peppers mixed, two large heads cabbage, four table-
spoons white mustard seed, two of white or black cloves,
two of celery seed, two of allspice, one small box yellow
mustard, pound brown sugar, one ounce of turmeric;
slice the tomatoes and let stand over night in brine that
will bear an egg; then squeeze out brine, chop cabbage,
onions and beans; chop tomatoes separately, mix with
ihe spices, put all in porcelain kettle, cover with vinegar
and boil three hours.
PICCALILLI.
One peck of green tomatoes; (if the flavor of onions is
desired, take eight, but it is very nice without any); four
green peppers; slice all, and put in layers, sprinkle on
one cup of.salt, and let them remain over night; in the
morning press dry through a sieve, put it in a porcelain
kettle and cover with vinegar; add one cup of sugar, a
tablespoon of each kind of spice; put into a muslin bag;
stew slowly about an hour, or until the tomatoes are as
soft as you desire.
PICKLED WALNUTS (Very Good).
One hundred walnuts, salt and water. To es.ch quart
of vinegar allow two ounces of whole black pepper, one
ounce of allspice, one ounce of bruised ginger. Procure
the walnuts while young; be careful they are not woody,
and prick them well with a fork; prepare a strong brine
of salt and water (four pounds of salt to each gallon of
water), into which put the walnuts, letting them remain
nine days, and changing the brine every third day;
148 THE EVERY-DAY COOK-BOOK.
drain them off, put them on a dish, place it in the sun
until they become perfectly black, which will be in two
or three days; have ready dry jars, into which place the
walnuts, and do not quite fill the jars. Boil sufficient
vinegar to cover them, for ten minutes, with spices in
the above proportion, and pour it hot over the walnuts,
which must be quite covered with the pickle; tie down
with bladder, and keep in dry place. They will be fit
for use in a month, and will keep good two or three
years.
GREEN TOMATO PICKLE.
One peck green tomatoes sliced, six large onions
sliced, one tea-cup of salt over both; mix thoroughly
and let remain over night; pour off liquor in the morn-
ing and throw it away; mix two quarts of water and one
of vinegar, and boil twenty minutes; drain and throw
liquor away; take three quarts of vinegar, two pounds
of sugar two tablespoons each of allspice, cloves, cinna-
mon, ginger, and mustard, and twelve green peppers
chopped fine; boil from one to two hours. Put away in
a stone crock.
CHILI SAUCE.
Eight quarts tomatoes, three cups of peppers, two
cups of onions, three cups of sugar, one cup of salt, one
and a half quarts of vinegar, three teaspoonfuls of cloves
same quantity ot cinnamon, two teaspoonfuls each of
ginger and nutmeg; boil three hours; chop tomatoes,
peppers, and onions very fine; bottle up and seal.
MIXED PICKLES.
Three hundred small cucumbers, four green peppers
*liced fine, two large or three small heads cauliflower.
THE E VERY-DAY COOK-BOOK. 149
three heads white cabbage shaved fine, nine large onions
sliced, one large root horseradish, one quart green beans
cut one inch long, one quart green tomatoes sliced; put
this mixture in a pretty strong brine twenty-four hours;
drain three hours, then sprinkle in a quarter pound
black and a quarter pound white mustard seed; also
ne tablespoon black ground pepper; let it come to a
good boil in just vinegar enough to covet it, adding a
little alum. Drain again, and when cold, mix in a half
pint ground mustard; cover the whole with good cider
vinegar; add turmeric enough to color, if you like.
PICKLED MUSHROOMS.
Sufficient vinegar to cover the mushrooms; to each
quart of mushrooms, two blades pounded mace, one
ounce ground pepper; sale to taste. Choose some nice
young button-mushrooms for pickling, and rub off the
skin with a piece of flannel and salt, and cut off the
stalks; if very large, take out the red inside, and reject
the black ones, as they are too old. Put them in a stew-
pan, sprinkle salt over them, with pounded mace and
pepper in the above proportion; shake them well over a
clear fire until the liquor flows, and keep them there un-
til it is all dried up again; then add as much vinegar as
will cover them; just let it simmer for one minute, and
store it away in stone jars for use. When cold, tie down
with bladder, and keep in a dry place; they will remain
good for a length of time, and are generally considered
Delicious.
FAVORITE PICKLES.
One quart raw cabbage chopped fine; one quart boiled
beets chopped fine; two cups sugar, tablespoon salt, one
teaspoon black pepper, a quarter teaspoon red pepper,
THE E VERY-DAY COOK-BOOK.
one teacup grated horse radish; cover with cold vinegar
and keep from the air.
TOMATO MUSTARD.
Slice and boil for an hour, with six small red peppers,
half bushel of ripe tomatoes; strain through a colander
and boil for an hour with two tablespoonfuls of black
pepper, two ounces ginger, one ounce allspice, half ounce
cloves, one eighth ounce mace, quarter pound salt.
When cold add two ounces mustard, two ounces curry
powder, and one pint of vinegar.
INDIAN CHETNEY.
Eight ounces of sharp, sour apples, pared and cored,
eight ounces of tomatoes, eight ounces of salt, eight
ounces of brown sugar, eight ounces of stoned raisins,
four ounces of cayenne, four ounces of powdered ginger,
two ounces of garlic, two ounces of shalots, three quarts
of vinegar, one quart of lemon-juice. Chop the apples
in small square pieces, and add to them the other ingre-
dients. Mix the whole well together, and put in a well-
covered jar. Keep this in a warm place, and stir every
day for a month, taking care to put on the lid after this
operation; strain, but do not squeeze it dry; store it away
in clean jars or bottles for use, and the liquor will serve
as an excellent sauce for meat or
PICKLED CHERRIES.
Five pounds of cherries, stoned or not; one quart o
vinegar, two pounds of sugar, one half ounce of cinna
mon, one half ounce of cloves, one half ounce of mace.
boil the sugar and vinegar and spices together, (grind
the spices and tie them in a muslin bag), and pour hot
ever the cherries.
THE E VERY-DAY COOK-BOOK.
PICKLED PLUMS.
To seven pounds plums, four pounds sugar, two ounces
stick cinnamon, two ounces cloves, one quart vinegar,
add a little mace ; put in the jar first a layer of plums, then
a layer of spices alternately ; scald the vinegar and sugar
together, pour it over the plums ; repeat three times for
plums (only once for cut apples and pears), the fourth time
scald all together, put them into glass jars and they are
ready for use.
SPICED PLUMS.
Make a syrup, allowing one pound of sugar to one of
plums, and to every three pounds of sugar a scant pint of
vinegar. Allow one ounce each of ground cinnamon,
cloves, mace, and allspice to a peck of plums. Prick the
plums. Add the spices to the syrup, and pour, boiling, over
the plums. Let these stand three clays ; then skim them
out, and boil down the syrup until it is quite thick, and pour
hot over the plums in the jar in which they are to be kept.
Cover closely.
PEACHES, PEARS, AND SWEET APPLES.
For six pounds of fruit use three of sugar, about five
dozen cloves, and a pint of vinegar. Into each apple, pear,
or peach, stick two cloves. Have the syrup hot, and cook
until tender
TOMATO CATSUP.
Take one gallon of skinned tomatoes, four tablespoonfuls
of salt, four ditto of whole black pepper, half a spoonful of
allspice, eight pods of red pepper, and three spoonfuls of
mustard, boil them together for one hour, then strain it
through a sieve or coarse cloth, and when cold, bottle for
use : have the best velvet corks.
152 THE VER Y-DA Y COOK-BOOK.
WALNUT CATSUP.
Bruise to a mass one hundred and twenty green walnuts,
gathered when a pin could pierce one ; put to it three
quarters of a pound of salt and a quart of good vinegar;
stir them every day for a fortnight, then strain and squeeze
the liquor from them through a cloth, and set it aside, put to
the husks half a pint of vinegar, and let it stand all night,
then strain and squeeze them as before ; put the liquor from
them to that which was put aside, add to it one Ounce and a
quarter of whole pepper, forty cloves, half an ounce of nut-
meg sliced, and half an ounce of ginger, and boil it for half
an hour closely covered, then strain it ; when cold, bottle it
for use. Secure the bottles with new corks, and dip them in
melted rosin.
MUSHROOM CATSUP.
To each peck of mushrooms one half pound of salt ; to
each quart of mushroom liquor one quarter ounce of
cayenne, one half ounce of allspice, one half ounce of
ginger, two blades of pounded mace. Choose full-
grown mushroom-flaps, and take care they are perfectly
fresh-gathered when the weather is tolerably dry ; for, if
they are picked during very heavy rain the catsup
from which they are made is liable to get musty, and
will not keep long. Put a layer of them in a deep
pan, sprinkle salt over them, and then another layer of
mushrooms, and so on alternately. Let them remain
for a few hours, then break them up with the hand ; put
them in a nice cool place fur three days, occasionally
stirring and mashing them well to extract from them as
much juice as possible. Now measure the quantity of
liquor without straining, and to each quart allow the
above proportion of spices, etc. Put all into a stone jar,
cover it up very closely, put it in a saucepan of boiling
THE E VERY-DAY COOK-BOOK. 1 53
water, set it over the fire, and let it boil for three hours.
Have ready a nice clean stevvpan ; turn into it the contents
of the jar, and let the whole simmer very gently for half
an hour; pour it into a jug, where it should stand in a
cool place till the next day; then pour it off into another
jug, and strain it into very dry, clean bottles, and do not
squeeze the mushrooms. To each pint of catsup add a
few drops of brandy. Be careful not to shake the con-
tents, but leave all the sediment behind in the jug; cork
well, and either seal or rosin the cork, so as perfectly to
exclude the air. When a very clear, bright catsup is
wanted, the liquor must be strained through a very fine
hair-sieve, or flannel bag, after it has been very gently
poured off; if the operation is not successful, it must be
repeated until you have quite a clear liquor. It should
be examined occasionally, and if it is spoiling should be
reboiled with a few peppercorns.
BRINE THAT PRESERVES BUTTER A YEAR.
To three gallons of brine strong enough to bear an
egg, add one quarter pound good loaf sugar, and one
tablespoonful of saltpetre; boil the brine, and when it is
cold strain carefully. Pack butter closely in small jars,
and allow the brine to cover the butter to the depth of
at least four inches. This completely excludes the air.
If practicable make your butter into small rolls, wrap
each carefully in a clean muslin cloth, tying up with a
string; place a weight over the butter to keep it all sub-
merged in the brine. This mode is most recommended
by those who have tried both.
BUTTER IN HASTE,
FROM WINTER CREAM, OR FROM THE MILK OF ONE COW.
Take milkfresh from the cow, strain it into clean pans>
set it over .erentle fire until it is scalding hot; do not let
154 THE E 'VERY-DAY COOK-BOOR.
it boil; then set it aside; when it is cold skim off the
cream; the milk will still be fit for any ordinary use;
when you have enough cream, put it into a clean earthen
basin; beat it with a wooden spoon until the butter is
made, which will not be long; then take it from the
milk and work it with a little cold water, until il is free
from milk, then drain off the water, put a small table-
spoonful of fine salt to each pound of butter, and work
it in. A small teaspoonful of fine white sugar, worked
in with the salt, will be found an improvement sugar is
a great preservative. Make the butter in a roll; cover it
wilh a bit of muslin, and keep it in a cool place.
This receipt was obtained from one who practiced it
for several winters.
PUDDINGS.
GENERAL REMARKS.
All boiled puddings should be put on in boiling
which must not be allowed to stop simmering, and the
pudding must always be covered with the water ; if requi-
site the saucepan should be kept filled up. To prevent a
pudding boiled in a cloth from sticking to the bottom of
the saucepan, place a small plate or saucer underneath it,
if a mould is used, this precaution is not necessary ; but
care must be taken to keep the pudding well covered with
water. For dishing a boiled pudding as soon as it comes out
of the pot, dip it into a basin of cold water, and the cloth
will then not adhere to it. Great expedition is necessary
in sending puddings to table, as, by standing, they quickly
become heavy, batter puddings particularly. For baked or
boiled puddings, the moulds,, cups, or basins should be
always buttered before the mixture is put in them, and
they should be put into the saucepan directly they are
filled.
CHRISTMAS PLUM PUDDING.
One pound butter, one pound suet, freed from strings
and chopped fine, one pound sugar, two and a half pounds
flour, two pounds raisins, seeded, chopped and dredged
with flour, two pounds currents, picked over carefully
after they are washed, one quarter pound citron, shred
fine, twelve eggs, whites and yolks beaten separately,
one pint milk, one cup brandy, one half ounce cloves,
156 THE EVER Y-DA Y COOK-BOOK.
one half ounce mace, two grated nutn.egs. Cream tho
butter and sugar, beat in the yolks when you have whipped
them smooth and light ; next put in the milk, then the
flour, alternately with the beaten whites, then the brandy
and spice, lastly the fruit, well dredged with flour. Mix
all thoroughly ; wring out your pudding-cloth in hot
water, flour well inside, pour in the mixture and boil five
hours.
BOILED BATTER PUDDING.
Three eggs, one ounce butter, one pint milk, three
tablespoonfuls flour, a little salt. Put the flour into a
basin, and add sufficient milk to moisten it ; carefully rub
down all the lumps with a spoon, then pour in the re-
mainder of the milk, and stir in the butter, which should
be previously melted ; keep beating the mixture, add the
eggs and a pinch of salt, and when the batter is quite
smooth, put it into a well-buttered basin, tie it down
very tightly, and put it into boiling water ; move the
basin about for a few minutes after it is put into the
water, to prevent the flour settling in any part, and boil
for one and one quarter hour. This pudding may also
be boiled in a floured cloth that has been wetted in hot
water ; it will then take a few minutes less than when
boiled in a basin. Send thes" puddings very quickly to
table, and serve with sweet sauce, wine sauce, stewed
fruit, or jam of any kind ; when the latter is used, a little of
it may be placed round the dish in small quantities, as a
garnish.
BATTER PUDDING-.
One quart milk, four eggs, six ounces flour, a little
soda and salt. Mix the flour very carefully with a little
milk so it will not be lumpy. Bake twenty minutes. Serve
immediately.
THE EVER Y-DA Y COOK-BOOK.
MADEIRA PUDDING.
One half pound cheap suet, three quarters of a pound
bread-crumbs, six ounces moist sugar, one quarter pound
flour, two eggs, two wineglasses of sherry ; mix the suet,
bread-crumbs, sugar and flour well together. When these
ingredients are well mixed, add the eggs and two glasses of
sherry, to make a thick batter ; boil three hours and a half,
Serve with wine sauce.
APPLE SAGO PUDDING.
One cup sago in a quart of tepid water, with a pinch
of salt, soaked for one hour ; six or eight apples, pared
and cored, or quartered, and steamed tender, and put in
the pudding dish ; boil and stir the sago until clear, add-
ing water to make it thin, and pour it over the apples ; this
is good hot with butter and sugar, or cold with cream and
sugar.
QUEEN OF PUDDINGS.
One large cup of fine bread-crumbs soaked in milk, three
quarters cup sugar, one lemon, juice and grated rind, six
e gg s > one half pound stale sponge-cake, one half pound
macaroons almond, one half cup jelly or jam, and one
small tumbler of sherry wine, one half cup milk poured
upon the bread-crumbs, one tablespoonful melted butter.
Rub the butter and sugar together ; put the beaten yolks
in next, then the soaked bread-crumbs, the lemon, juice
and rind, and beat to a smooth, light paste before adding
the whites. Butter your mould very well, and put in the
bottom a light layer of dry bread-crumbs, upon this one
of macaroons, laid evenly and closely together. Wet
this with wine, and cover with a layer of the mixture,
then with slices of sponge-cake, spread thickly with jelly
'58 THE E VERY-DAY COOK-BOOK.
or jam; next macaroons, wet with wine, more custard,
sponge-cake and jam, and so on until the mould is full,
putting a layer of the mixture at the top. Cover closely,
and steam in the oven three quarters of an hour; then
remove the cover to brown the top. Turn out carefully
into a dish, and pour over it a sauce made of current
jelly warmed, and beaten up with two tablespoonfuls
melted butter and a glass of pale sherry.
ORANGE PUDDING.
Peel and cut five sweet oranges into thin slices, taking
out the seeds, pour over them a coffee-cup of white
sugar, let a pint of milk get boiling hot, by setting it in
a pot of boiling water; add the yolks of three eggs well
beaten, one tablespoon of corn starch, made smooth with
a little cold milk; stir all the time; as soon as thickened
pour over the fruit. Beat the whites to a stiff froth,
adding a tablespoon of sugar, and spread over the top
for frosting; set it in the oven for a few minutes to
harden; eat cold or hot (better cold), for dinner or
supper. Berries or peaches can be substituted for
oranges.
CORN-STARCH PUDDING.
One pint sweet milk, whites of three eggs, two table-
spoons corn-starch, three of sugar, and a little salt. Put
the milk in a pan or small bucket, set in a kettle of hot
water on the stove, and when it reaches the boiling point
add the sugar, then the starch dissolved in a little cold
milk, and lastly the whites of eggs whipped to a stiff
froth; beat it, and let cook a few minutes, then pour
into teacups, filling about half full, and set in cool place.
For sauce, make a boiled custard as follows: Bring to
boiling point one pint of milk, add three tablespoons
sugar, then the beaten yolks thinned by adding one
THE E VER Y-DA Y COOK-BOO If. ! 53
tablespoon milk, stirring all the time till it thickens;
flavor with two teaspoons lemon or two of vanilla, and set
to cool. In serving, put one of the moulds in a sauce-
dish for each person, and pour over it some of the boiled
custard. Or the pudding may be made in one large
mould.
To make a chocolate pudding, flavor the above pud-
ding with vanilla, remove two thirds of it, and add half a
cake of chocolate softened, mashed, and dissolved in a
little milk. Put a layer of half the white pudding into the
mold, then the chocolate, then the rest of the white ; or
two layers of chocolate may be used with a white between ;
or the center may be cocoa (made by adding half a
cocoanut grated fine), and the outside chocolate ; or
pine-apple chopped fine (if first cooked in a little water,
the latter makes a nice dressing), or strawberries may be
used.
FRENCH PUDDING.
One quart of milk, three tablespoons of corn-starch,
yolks of four eggs, half cup sugar and a little salt ; put part
of the milk, salt and sugar on the stove and let it boil ;
dissolve the corn-starch in the rest of the milk ; stir into the
milk, and while boiling add the yolks. Flavor with
vanilla.
FROSTING. Whites of four eggs beaten to a stiff froth, half
a cup of sugar ; flavor with lemon ; spread it on the pudding,
and put it into the oven to brown, saving a little of the frost-
ing to moisten the top ; then put on grated cocoanut to give
it the appearance of snow-flake.
BELLE'S PUDDING.
Soak for an hour in a pint of cold water one box of
Cox's sparkling gelatine, and add one pint of boiling
water, one pint of wiue, the juice of four lemons, and
160 THE EV-ERY-DAY COOK-BOOK.
ihree large cupfuls of sugar. Beat the whites of four eggs
to a stiff froth, and stir into the jelly when it begins to
thicken. Pour into a large mould, and set in ice-water
in a cool place. When ready to serve, turn out as you
would jelly, only have the pudding in a deep dish. Pour
one quart of soft custard around it, and serve.
CREAM TAPIOCA PUDDING.
Soak three tablespoons of tapioca in water over night;
put the tapioca into a quart of boiling milk, and boil
half an hour; beat the yolks of four eggs with a cup of
sugar; add three tablespoons of prepared cocoanut; stir
in and boil ten minutes longer; pour into a pudding-
dish; beat the whites of the four eggs to a stiff froth,
stir in three tablespoons of sugar; put this over the top
and sprinkle cocoanut over the top and brown for five
minutes.
A BACHELOR'S PUDDING.
Four ounces of grated bread, four ounces of currants,
four ounces of apples, two ounces of sugar, three eggs,
a few drops of essence of lemon, a little grated nutmeg.
Pare, core, and mince the apples very finely, sufficient,
when minced, to make four ounces; add to these the cur-
rants, which should be well washed, the grated bread,
and sugar; whisk the eggs, beat these up with the re-
maining ingredients, and, when all is thoroughly mixed,
put the pudding into a buttered basin, tie it down with
a cloth, and boil for three hours.
MACARONI PUDDING.
One half pound macaroni broken into inch lengths,
two cups boiling water, one teaspoonful butter, one
large cup milk, two tablespoonfuls sugar, grated peel of
THE EVERY-DAY COOK-BOOK. j6i
half a lemon, a little cinnamon and salt. Boil the maca-
roni in the water until it is tender, and has soaked up the
liquid. It must be cooked in a farina-kettle. Add the
butter and salt. Cover for five minutes without cook-
ing. Put in the rest of the ingredients. Simmer, after
the boil begins, ten minutes longer, before serving in a
deep dish. Be careful in stirring, not to break the maca-
roni. Eat with butter and powdered sugar, or cream and
sugar.
BAKED INDIAN PUDDING.
Two quarts scalded milk with salt, one and one-half cups
Indian meal (yellow) ; one tablespoon ginger, letting this stand
twenty minutes ; one cup molasses, two eggs (saleratus if no
eggs), a piece of butter the size of a common walnut. Bake
two hours. Splendid.
BOILED INDIAN PUDDING.
Warm a pint of molasses and pint of milk, stir well to-
gether, beat four eggs, and stir gradually into molasses and
milk ; add a pound beef suet chopped fine, and Indian
meal sufficient to make a thick batter ; add a teaspoon
pulverized cinnamon, nutmeg and a little grated lemon-peel,
and stir all together thoroughly ; dip cloth into boiling
water, shake, flour a little, turn in the mixture, tie up, leav-
ing room for the pudding to swell, and boil three hours ;
serve hot with sauce made of drawn butter, .wine and
nutmeg.
MARMALADE PUDDINGS.
Half pound suet, half pound grated bread crumbs, half
pound sugar, three ounces orange marmalade ; mix these
ingredients together with four eggs ; boil four hours.
Lay a few raisins open in the bottom of the mould.
!6 2 THE EVER Y-DA Y COOK-BOOK.
Sauce : Two ounces butter, and two ounces white sugar ; beat
to a cream and flavor with brandy or lemon.
BOILED APPLE DUMPLINGS.
Add to two cups sour milk one teaspoon soda, and one
salt, half cup butter, lard, flour enough to make dough a
little stiffer than for biscuit ; or make a good baking-powder
crust ; peel and core apples, roll out crust, place apples on
dough, fill cavity of each with sugar, encase each apple in
coating of the crust, press edges tight together, (it is nice
to tie a cloth around each one), put into kettle of boiling
water slightly salted, boil half an hour, taking care that the
water covers the dumplings. They are also very nice
steamed. To bake, make in same way, using a soft dough,
place in a shallow pan, bake in a hot oven, and serve with
cream and sugar, or place in a pan which is four or five
inches deep (do not have the dumplings touch each other);
then pour in hot water, just leaving top of dumplings un-
covered. To a pan of four or five dumplings, add one teacup
sugar and half a teacup butter; bake from half to three-
quarters of an hour. If water cooks away too much, add
more. Serve dumplings on platter and the liquid in sauce-
boat for dressing. Fresh or canned peaches may be made
in the same way.
NELLY'S PUDDING.
Half pound flour, half pound treacle, half pound suet, the
rind and juice of one lemon, a few strips of candied lemo^-
peel, three tablespoonfuls cream, two eggs. Chop the suet
finely ; mix with it the flour, treacle, lemon-peel minced, and
candied lemon-peel ; add the cream, lemon juice, and two
well-beaten eggs ; beat the pudding well, put it into a but-
tered basin, tie it down with a cloth, and boil from three and
a half to four hours
THE E VER Y-DA Y COOK-BOOK. 1 63
RICH BAKED APPLE PUDDING.
Half pound the pulp of apples, half pound loaf sugar, six
ounces butter, the rind one lemon, six eggs, puff paste.
Peel, core and cut the apples, as for sauce ; put them into
a stew-pan, with only just sufficient water to prevent them
from burning, and let them stew until reduced to a pulp.
Weigh the pulp, and to every half pound add sifted sugar,
grated lemon-rind, and six well-beaten eggs. Beat these
ingredients well together ; then melt the butter, stir it to
the other things, put a border of puff paste round the dish,
and bake for rather more than half an hour. The butter
should not be added until the pudding is ready for the
oven.
SNOW BALLS.
Pick all imperfections from a half pint of rice, put it in
water, and rub it between the hands ; then pour that water
off, put more on, stir it about in it, let the rice settle, then
drain the water off ; put the rice in a two-quart stew-pan,
with a teaspoonful of salt, and a quart of water; cover the
stew-pan, and set it where it will boil gently for one hour, or
until the water is all absorbed; dip some teacups into cold
water, fill them with the boiled rice, press it to their shape ;
then turn them out on a dish, and serve with butter and su-
gar, or wine sauce.
RICE PUDDING.
One teacup rice, one teacup sugar, one teacup raisins,
small piece butter, a little salt, two quarts milk. Bake
from an hour and a half to two hours. Serve with
sauce.
jfi 4 THE EVERY-DAY COOK-BOOK.
APPLE CHARLOTTE.
Cut slices of wheat bread or rolls, and having rubbed
the bottom- and sides of a basin with a bit of butter,
line it with the sliced bread or rolls ; peel tart apples,
cut them small, and nearly fill the pan, strewing bits of
butter and sugar between the apples ; grate a small nut-
meg over ; soak as many slices of bread or roll as will
cover it ; over which put a plate, and a weight, to keep
the bread close upon the apples ; bake two hours in a
quick oven, then turn it out. Quarter of a pound of but-
ter, and half a pound of sugar, to half a peck of tart
apples.
GROUND RICE PUDDING.
This is an economical pudding, made with two pints of
sweet milk, a teacupful of ground rice, two tablespoonfuls of
sugar, three eggs, and a little ground nutmeg. Bring half
the quantity of milk to the boiling point, with the nutmeg or
any other flavoring matter, and sugar. In the other half
of the milk beat up the rice flour into a thin batter, add-
ing to it through a strainer the hot seasoned milk, stirring
all the time. The eggs well whisked should next be added.
A sprinkling of salt is an improvement. Bake this mixt-
ure in a moderate oven for a little over an hour, say sev-
enty minutes, or boil in a buttered basin or shape. Serve
with apricot preserve, or marmalade, or indeed any kind ?..
jam.
FIG PUDDING.
One half pound figs, one quarter pound grated bread,
two and a half ounces powdered sugar, three ounces but-
ter, two eggs, one teacup of milk. Chop the figs small
and mix first with the butter, then all the other ingredi-
THE E VEK I '-DA Y CO OA'-OOA\ z 65
ents by degrees ; butter a mould, sprinkle with bread crumbs,
cover it tight and boil for three hours.
BREAD AND BUTTER PUDDING.
Place as many slices of thin cut bread and butter as
you like in a pie dish, say ten or twelve slices, sprinkle a
few well-washed currants between the layers, beat up half
a dozen of eggs in two pints of new milk, adding sugar to
taste and a little flavoring, such as nutmeg or cinnamon,
and pour over the bread and butter. Bake for an hour
and ten minutes, and send it to table in the dish it has been
baked in.
CABINET PUDDING.
One quart of milk, four eggs, four tablespoonfuls of sugar,
half a teaspoonful of salt, one tablespoonful of butter,
three pints of stale sponge cake, one cupful of raisins,
chopped citron and currants. Have a little more of the
currants than of the two other fruits. Beat the eggs, sugar,
and salt together, and add the milk. Butter a three-pint
pudding mould (the melon shape is nice), sprinkle the
sides and bottom with the fruit, and put in a layer of
cake. Again sprinkle in fruit, and put in more cake. Con-
tinue this until all the materials are used. Gradually pour
on the custard. Let the pudding stand two hours, and
steam an hour and a quarter. Serve with wine or creamy
sauce.
SNOW PUDDING.
One half package Coxe's gelatine ; pour over it a cup
of cold water and add one and one half cups of sugar ;
when soft, add one cup boiling water, juice of one lemon
and the whites of four well beaten eggs ; beat all to-
gether until yery light ; put in glass dish and pour over
1 66 THE E VERY-DAY COOKBOOK,
it custard made as follows: One pint milk, yolks of
tour eggs, and grated rind of one lemon; boil. Splen-
did.
CARROT PUDDING.
One pound grated carrots, three fourths pound chop-
ped suet, half pound each raisins and currants, four
tablespoons sugar, eight tablespoons flour, and spices to
suit the taste. Boil four hours, place in the oven for
twenty minutes, and serve with wine sauce.
LEMON PUDDING.
Half pound of sugar, half pound of butter, five eggs,
half gill brandy, rind and juice of one large lemon; beat
well the butter and sugar, whisk the eggs, add them to
the lemon, grate the peel, line a dish with puff paste, and
bake in a moderate oven.
ROLY-POLY.
Take one quart of flour; make good biscuit crust;
roll out one half inch tliick and spread with any kind of
fruit, fresh or preserved; fold so that the fruit will not
run out; dip cloth into boiling water, and flour it and
lay arou-nd the pudding closely, leaving room to swell;
steam one or one and one half ho"rs; serve with boiled
sauce; or lay in steamer without .loth, and steam for
one hour.
COTTAGE PUDDING.
. One half cup of sugar, one cup of milk, one pint of
flour, three tablespoonfuls of melted butter, one tea-
spoonful soda, two of cream of tartar, two eggs, a little
salt; bake one quarter of an hour in small pans.
THE EVERY-DAY COOK-BOOK. 1 6,
COCOANUT PUDDING.
Beat two eggs with one cupful of new milk; add
quarter of a pound of grated cocoanut; mix with it threes
cablespoonfuls each of grated bread and powdered
sugar, two ounces of melted butter, five ounces of
raisins, and one teaspoonful of grated lemon-peel; beat
the whole well together; pour the mixture into a but
tered dish, and bake in a slow oven; then turn it out,
dust sugar over it, and serve. This pudding may bt
either boiled or baked.
CREAM PUDDING.
Stir together one pint cream, three ounces sugar, thj
yolks of three eggs, and a little grated nutmeg; add the
well-beaten whites, stirring lightly, and pour into a but-
tered pie-plate on which has been sprinkled the crumbs
of stale bread to about the thickness of an ordinary
crust; sprinkle over the top a layer of bread-crumbs aad
bake.
TAPIOCA PUDDING.
Cover three tablespoons tapioca with water; stand over
night; add one quart milk, a small piece of butter, a lit-
tle salt, and boil; beat the yolks of three eggs wi'.h a
cup of sugar, and boil, the whole to a very thick custard'
flavor with vanilla; ^n cold cover with whites of eggs
beaten.
COMMON CUSTARD.
Beat either four or five fresh eggs light; then stir
them into a quart of milk; sweeten to taste; flavor with
a teaspoonful of peach water, or extract of lemon, or
vanilla, and half a teaspoonfu! of salt; rub butter over
the bottom and sides of a baking dish or tie baaip; pc.it
1 68 THE E VERY-DAY COOKBOOK.
in the custard, grate a little nutmeg over, and bake in
a quick oven. Three quarters of an hour is" generally
enough. Try whether it is done by putting a teaspoon
handle into the middle of it; if it comes out clean, it is
enough.
Or butter small cups; set them into a shallow pan of
hot water, reaching nearly to the top of the cups; nearly
fill them with the custard mixture; keep the water boil-
ing until they are done. The pan may be set in an oven,
or over a fire; if over the fire, it is best to brown them
with a hot shovel.
PUDDING SAUCES.
RICH WINE SAUCE.
One cupful of butter, two of powdered sugar, half a
cupful of wine. Beat the butter to a cream. Add the
sugar gradually, and when very light add the wine,
which has been made hot, a little at a time. Place the
bowl in a basin of hot water and stir for two minutes.
The sauce should be smooth and foamy.
WHIPPED CREAM SAUCE.
Whip a pint of thick sweet cream, add the beaten
whites of two eggs, sweeten to taste ; place pudding in
centre of dish, and surround with the sauce ; or pile up
in centre and surround with moulded blanc-mange, or
fruit puddings.
LEMON SAUCE.
One cup of sugar, half a cup ox butter, one egg, one
lemon, juice and grated rind, three tablespoonfuls of
boiling water; put in a tin pail and thicken over steam.
JELLY SAUCE.
Melt one ounce of sugar and two tablespoons grape
jelly over the fire in a half pint of boiling water, and stir
into it half a teaspoon corn starch dissolved in a half cup
cold water; let come to a boil, and it will be ready for use.
Any other fruit jelly may be used instead of grace.
1
1 7 THE E VER Y-DA Y COOK-BOOK.
CABINET-PUDDING SAUCE,
Take the yolks of five eggs and whip them lightly ; ex-
press the juice of a lemon and grate down a little of the
peel. The other ingredients are a tablespoonful of but-
ter, a cup of sugar, a glass of good wine, and a little
spice. Mix the sugar and butter, adding the yolks, spice,
and lemon juice. Beat fifteen minutes, then add the wine,
and stir hard. Immerse in a saucepan of boiling water, beat-
ing while it heats.
FOAMING SAUCE.
Beat whites of three eggs to a stiff froth ; melt teacup
of sugar in a little water, let it boil, stir in one glass of
wine, and then the whites of the three eggs ; serve at
once.
SPANISH SAUCE.
One half cup of boiling water, one tablespoon corn starch,
two tablespoonfuls vinegar, one tablespoonful of butter, one
cup sugar, one half nutmeg.
HARD SAUCE.
Beat to a cream a quarter of a pound of butter, add
gradually a quarter of a pound of sugar ; heat it until
very white ; add a little lemon juice, or grate nutmeg on
top.
PUDDING SAUCE.
One cup of sugar, one half cup of butter, yolks of three
eggs ; one teaspoon of corn starch or arrow-root ; stir the
whole until very light ; add sufficient boiling water to make
the consistency of thick cream ; wine or brandy to suit the
taste.
THE E VERY-DAY COOK-BOOK.
SAUCE FOR PLUM PUDDING.
171
The yolks of three eggs, one tablespoonful of powdered
sugar, one gill of milk, a very little grated lemon-rind,
two small wineglassfuls of brandy. Separate the yolks
from the whites of three eggs, and put the former into a
stewpan ; add the sugar, milk, and grated lemon-rind, and
stir over the fire until the mixture thickens ; but do not
allow it to boil. Put in the brandy ; let the sauce stand by
the side of the fire, to get quite hot ; keep stirring it, and
serve in a boat or tureen separately, or pour it over the
pudding.
VANILLA SAUCE.
The whites of two eggs and the yolk of one, half a cup-
ful of powdered sugar, one teaspoonful of vanilla, three
tablespoonfuls of milk. Beat the whites of the eggs to a stiff
froth, next beat in the sugar, and then the yolk of the egg
and the seasoning. Serve immediately. This sauce is for
light puddings.
PASTRY .
VERY GOOD PUFF-PASTE.
To every pound of flour allow one pound of butter,
and not quite one half pint of water. Carefully weigh
^the flour and butter, and have the exact proportion;
squeeze the butter well, to extract the water from it,
and afterwards wring it in a clean cloth, that no moisture
may remain. Sift the flour; see that it is perfectly dry,
and proceed in the following manner to make the paste,
using a very clean paste-board and rolling-pin. Sup-
posing the quantity to be one pound of flour, work the
whole into a smooth paste, with not quite one half pint
of water, using a knife to mix it with; the proportion of
tins latter ingredient must be regulated by the discretion
of the coojc; if too much be added, the paste, when
baked, will be tough. Roll it out until it is of an equal
thickness of about an inch; break four ounces of the but-
ter into small pieces; place these on the paste, sift over
it a little flour, fold it over, roll out again, and put an-
other four ounces of butter. Repeat the rolling and
buttering until the paste has been rolled out four times,
or equal quantities of flour and butter have been used.
Do net omit, every time the paste is rolled out, to dredge
a little flour over that and the rolling-pin, to prevent
both from sticking. Handle the paste as lightly as pos-
sible, and do not press heavily upon it with the rolling-
pin. The next thing to be considered is the oven, as the
baking of pastry requires particular attention. Do not
put it into the oven until it is sufficiently hot to raise the
THE E VERY-DAY COOK-BOOK. 1 73
paste; for the best-prepared paste, if not properly baked,
will be good for nothing. Brushing the paste as often
as rolled out, and the pieces of butter placed thereon,
with the white of an egg, assists it to rise in leaves or
fiakes. As this is the great beauty of puff-paste, it is as
well to try this method.
PLAINER PASTE.
One pound of flour, a little more for rolling pin and
board, and half a pound of butter and half a pound of
lard. Cut the butter and lard through the flour (which
should be sifted), and mix with sufficient ice water to roll
easily. Avoid kneading it, and use the hands as little as
possible in mixing.
SUET CRUST, FOR PIES OR PUDDINGS.
To every pound of flour allow five or six ounces of
beef suet, one half pint of water. . Free the suet from
skin and shreds; chop it extremely fine, and rub it well
into the flour; work the whole to a smoth paste with the
above proportion of water; roll it out, and it is ready
for use. This crust is quite rich enough for ordinary
purposes; but when a better one is desired, use from
one half to three quarter pounds of suet to every pound
of flour. Some cooks, for rich crusts, pound the suet in
a mortar, with a small quantity of butter. It should
then be laid on the paste in small pieces, the same as for
puff-crust, and will be found exceedingly nice for hot
tarts. Five ounces of suet to every pound of flour will
make a very good crust; and even one quarter pound
will answer very well for children, or where the crust
is wanted very plain.
TO ICE PASTRY.
To ice pastry, which is the usual method adopted for
fruit tarts and sweet dishes of pastry, put the white of
1/4 THE EVERY DAY COOK-BOOK.
an egg on a plate, and with the blade of a knife beat it
to a stiff froth. When the pastry is nearly baked, brush
it over with this, and sift over some pounded sugar; put
it back into the oven to set the glaze, and in a few min-
utes it will be^||pne. Great care should be taken that
the paste does not catch or burn in the oven, which it is
very liable to do after the icing is laid on.
TO GLAZE PASTRY.
To glaze pastry, which is the usual method adopted
for meat or raised pies, break an egg, separate the yolk
from the white, and beat the former for a short time.
Then, when the pastry is nearly baked, take it out of the
oven, brush it over with this beaten yolk of egg, and put
it back in the oven to set the glaze.
MINCE-MEAT.
Take five or six pounds scraggy beef a neck piece
will do and put to boil in water enough to cover it;
take off the scum that rises when it reaches the boiling
point, add hot water from time to time until it is tender,
then remove the lid from the pot, salt, let boil till almost
dry, turning the meat over occasionally in the liquor, take
from the fire, and let stand over night to get thoroughly
cold; pick bones, gristle, or stringy bits from the meat,
chop very fine, mincing at the same time three pounds
of nice beef suet; seed and cut four pounds raisins,
wash and dry four pounds currants, slice thin a pound
of citron, chop fine iour quarts good-cooking tart ap-
ples; put into a large pan together, add two ounces
cinnamon, one of cloves, one of ginger, four nutmegs,
the juice and grated rinds of two lemons, one tablespoon
salt, one teaspoon pepper, and two pounds sugar. Put
in a porcelain kettle one quart boiled cider, or, better
still, one quart currant or grape juice (canned when
THE E VERY-DAY COOK-BOOK 1 75
grapes are turning from green to purple), One quart
nice molasses or syrup, also a good lump of butter,
let it coine to boiling point, and pour over the
ingredients in the pan after having first mixed them
well, then mix again thoroughly. Pack in jars and put
in a cool place, and, when cold, pour molasses over the
top an eighth of an inch in thickness, and cover tightly.
This will keep two months. For baking, take some ou-t
of a jar; if not moist enough add a little hot water, and
strew a few whole raisins over each pie. Instead of
boiled beef, a beef's heart or roast meat may be used;
and a good proportion for a few pies is one third chop-
ped meat and two thirds apples, with a little suet, raisins,
spices, butter, and salt.
MOCK MINCE PIE.
One egg, three or four large crackers, or six or eight
small ones, one half cup of molasses, one half cup sugar,
one half cup vinegar, one half cup strong tea, one cup
chopped raisins, a small piece butter, spice and salt.
APPLE CUSTARD PIE.
Peel sour apples and stew until soft and not much
water is left in them, and rub through a colander. Beat
three eggs for each pie. Put in proportion of one cup
butter and one of sugar for three pies. Season with-
nutmeg.
APPLE MERINGUE PIE.
Pare, slice, stew and sweeten ripe, tart and juicy ap-
ples, mash and season with nutmeg (or stew lemon peel
with them for flavor), fill crust and bake till done; spread
over the apple a thick meringue made by whipping to-
froth whites of three eggs for each pie, sweetening with
three tablespoons powdered sugar; flavor with vanillg,
1 1 6 THE E VER Y-DA Y COOK-BOOR.
beat until it will stand alone, and cover pie three quar-
ers of an inch thick. Set back in a quick oven till well
* set," and eat cold. In their season substitute peaches for
apples.
APPLE PIE.
Stew green or ripe apples, when you have pared and
cored them. Mash to a smooth compote, sweeten to
taste, and, while hot, stir in a teaspoonful butter for each
pie. Season with nutmeg. When cool, fill your crust,
and either cross-bar the top with strips of paste, or bake
without cover. Eat cold, with powdered sugar strewed
over it.
LEMON PIE.
The juice and rind of one lemon, two eggs, eight heap-
ing tablespoonfuls of sugar, one small teacupful of milk,
one teaspoonful of corn starch. Mix the corn starch with
a little of the mijk. Put the remainder on the fire, and
when boiling, stir in the corn starch. Boil one minute.
Let this cool, and add the yolks of the eggs, four heap-
ing tablespoonfuls of the sugar, and the grated rind and
juice of the lemon, all well beaten together. Have a
deep pie plate lined with paste, and fill with this mixt-
ure. Bake slowly half an hour. Beat the whites of the
eggs to a stiff froth, and gradually beat into them the re-
mainder of the sugar. Cover the pie with this, and brown
slowly.
CUSTARD PIE.
Make a custard of the yolks of three eggs with milk,
season to the taste ; bake it in ordinary crust ; put it in
a brick oven, that the crust may not be heavy, and as
soon as that is heated remove it to a place in the oven
of a more moderate heat, that the custard may bake
THE E VERY-DAY COOK 'BOOK. 177
slowly and not curdle; when done, beat the whites to a
froth; add sugar and spread over the top, and return to*
the oven to brown slightly; small pinch of salt added to
a custard heightens the flavor; a little soda in the crust
prevents it from being heavy. Very nice.
COCOA-NUT PIE.
One half pound of grated cocoa-nut, three quarter
pounds of white sugar (powdered), six ounces of butter,
five eggs, the whites only, one glass of white wine, two
tablespoonfuls rose-water, one tablespoonful of nutmeg.
Cream the butter and sugar, and when well mixed, beat
very light, with the wine and rose-water. Add the cocoa-
nut with as little and as light beating as possible; finally,
whip in the stiffened whites of the eggs with a few skil-
ful strokes, and bake at once in open shells. Eat cold,
with powdered sugar sifted over them.
LEMON TARTS.
Mix well together the juice and grated rind of two
lemons, two cups of sugar, two eggs, and the crumbs of
sponge cake; beat it all together until smooth; put into
twelve patty-pans lined with puff-paste, and bake until
the crust is done.
PASTRY SANDWICHES.
Puff-paste, jam of any kind, the white of an egg, sifted
sugar.
Roll the paste out thin; put half of it on a baking
sheet or tin, and spread equally over it apricot, green-
gage, or any preserve that may be preferred. Lay over
this preserve another thin paste, press the edges together
all round, and mark the paste in lines with a knife on
the surface, to show where to cut it when baked. Bake
from twenty minutes to half an hour; and, a short time be
i;8 ME E VERY-DAY ZOOK-BOOK.
fore being done, take the pastry out of the oven, brush
it over with the white of an egg, sift over pounded sugar,
and put it back in the oven to color. When cold, cut it
into strips; pile these on a dish pyramidically, and serve.
These strips, cut about two inches long, piled in circular
rows, and a plateful of flavored whipped cream poured
In fhe middle, make a very pretty dish.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe cher-
ries, regulating the quantity of sugar you scatter over
them by their sweetness. Cover and bake.
Eat cold, with white sugar sifted over the top.
SQUASH PIE.
Two teacups of boiled squash, three fourths teacup of
t?own sugar, three eggs, two tablespoons of molasses,
one tablespoon of melted butter, one tablespoon of gin-
ger, one teaspoon of cinnamon, two teacups of milk, a
little salt. Make two plate pies.
CREAM PIE.
Pour a pint of cream upon a cup and a half powdered
sugar; let stand until the whites of three eggs have been
beaten to a stiff froth; add this to the cream, and beat
up thoroughly; grate a little nutmeg over the mixture,
r.nd bake in two pics without upper crusts.
TARTLETS.
Puff-paste, the white of an egg, pounded sugar.
Mode. Roll some good puff-paste out thin, and cut it
into two and a half inch squares; brush each square over
with the white of an egg, then fold down the corners, so
that they all meet in the middle of each piece of pa:* 1 **
THE EVERY-DAY COOK POO K. 1/9
slightly press the two pieces together, brush them oVer
with the egg, sift over sugar, and hake in a nice qi;ic!v
oven for about a quarter of an hour. When they are
done, make a little hole in the middle of the paste, and
fill it up with apricot jam, marmalade, or red-currant jelly.
Pile them high in the centre of a dish, on a napkin, and
garnish with the same preserve the tartlets are filled
with.
PEACH PIE.
Line a pie-tin with puff-paste, fill with pared peaches
in halves or quarters, well covered with sugar; put on
upper crust and bake; or make as above without uppei
crust, bake until done, remove from the oven, and cover
with a meringue made of the whites of two eggs, beaten
to a stiff froth with two tablespoons powdered sugar; re-
turn to oven and brown slightly. Canned peaches may
be used instead of fresh, in the same way.
TART SHELLS.
Roll out thin a nice puff-paste, cut out with a glass 01
biscuit cutter, with a wine-glass or smaller cup cut out
the centre of two out of three of these, lay the rings thus
made on the third, and bake immediately; or shells may
be made by lining patty- pans with paste. If the paste
is 1' r ht, the shells will be fine, and may be used for tarts
O~ ^yster patties. Filled with jelly and covered with
me'"ngue (tablesp on sugar to white of one egg), and
fc> >wned in oven tfley are very nice to serve for tea.
PUMPKIN PIE.
One quart of stewed pumpkin, pressed through a sieve;
nine eggs, whites and yolks beaten separately; two scant
quarts of milk, one teaspoonful of mace, one teaspoonfu*.
o f cinnamon, and the sar. t of nutmeg; one and a half cup
180 THE E VERY-DAY COOK-BOOK.
of white sugar, or very light brown. Beat all well to-
gether, and bake in crust without cover.
MINCE PIES
Three pounds of raisins, stone and chop them a little;
three pounds of currants, three pounds of sugar, three
pounds of suet chopped very fine, two ounces candied
lemon peel, two ounces of candied orange peel, six large
apples grated, one ounce of cinnamon, two nutmegs, the
juice of three lemons and- the rinds grated, and half a
pint of brandy. Excellent.
CAKES,
. WHITE LADY-CAKE.
Beat tho whites of eight eggs to a high froth, add
gradually a pound of white sugar finely ground, beat
quarter of a po'jina of butter to a cream, add a teacup of
sweet milk with a small teaspoonful of powdered volatile
salts or saleratus dissolved in it; put the eggs to butter
and milk, add as much sifted wheat flour as will make it
as thick as pound-cake mixture, and a teaspoonful of
orange-fl jur water or lemon extract, then add quarter of
a pound of shelled almonds, blanched and beaten to a
paste with a little white of egg; beat the whole together
until light and white; line a square tin pan w'th but-
tered paper, put in the mixture an inch deep, and bake
half an hour in a quick oven. When done take it from
the pan, when cold take the paper off, turn it upside
down on the bottom of the pan and Ice the side which
was down; when the icing Is nearly hard mark it in
slices th~ width of a finger, and two : nches ano a hall
long.
MACAROONS.
One half pound of sweet almonds, one half pound ol
sifted loaf su^ar, the whites of three eggs, wafer-paper.
Blanch, skin, and dry the almonds, and pound them weh
with a little orange-flower water or plain water; then
add to them the sifted sugar pnd the whites of the eg"gs,
which should be beaten to a ftiff trotn, and mix all the
ingredients well together. When the p^ste looks soft
1 82 THE E VERY-DAY COOK-BOOK.
drop it at equal distances from a biscuit-syringe on to
sheets of wafer-paper; put a strip of almond on the top
of each; strew some sugar over, and bake the macaroons
in rather a slow oven, of a light brown color. When
hard and set, they are done, and must not be allowed to
get very brown, as that would spoil their appearance.
If the cakes, when baked, appear heavy, add a little more
white of egg, but let this always be well whisked before
it is added to the other ingredients. We have given a
recipe for making these cakes, but we think it almost or
quite as economical to purchase such articles as these at
& good confectioner's.
ALMOND ICING.
Whites of four eggs; one pound sweet almonds; one
pound powdered sugar; a little rose-water. Blanch the
almonds by pouring boiling water over them and strip-
ping off the skins. When dry, pound them to a paste, a
few at a time, in a Wedgewood mortar, moistening it
with rose-water as you go on. When beaten fine and
smooth, beat gradually into icing. Put on very thick,
and, when nearly dry, cover with plain icing.
TO MAKE ICING FOR CAKES.
Beat the white of two small eggs to a high froth; then
add to them quarter of a pound of white sugar, ground
fine, like flour; flavor with lemon extract, or vanilla;
beat it until it is light, and very white, but not quite so
stiff as kiss mixture; the longer it is beaten, the more
firm it will become. No more sugar must be added to
make it so. Beat the frosting until it may be spread
smoothly on the cake. This quantity will ice quite a
large cake, over the top and sides.
THE E VERY-DAY COOK- BOOK. 183
LOAF CAKE.
One pound of butter beaten to a cream, two pounds
of sugar rolled fine, three pounds of sifted wheat flour,
six well beaten eggs, three teaspoonfuls of powdered
saleratus, dissolved in a little hot water, one tablespoon-
ful of ground cinnamon, and half a nutmeg grated; add
one pound of currants, well washed and dried, one pound
of raisins stoned and cut in two; work the whole well
together, divide it in three loaves, put them in buttered
Basins, and bake one hour in a moderate oven.
RICH BRIDE-CAKE.
Take four pounds of sifted flour, four pounds of sweet
fresh butter, beaten to a cream, and two pounds of white
powdered sugar; take six eggs for each pound of flour,
an ounce of ground mace or nutmegs, and a tablespoon-
ful of lemon extract or orange-flower water.
LADY-FINGERS.
Take eight eggs; whip the whites to a firm snow. In
the meantime, have the yolks beaten up with six ounces
of powdered sugar. Each of these operations should be
performed at least one hour. Then mix all together
with six ounces of sifted flour; and when well incor-
porated, stir in half a pint of rose or orange-flower
water; stir them together for some time.
Have ready some tin plates, rubbed with white wax;
take a funnel with three or four tubes; fill it with the
paste, and press out the cakes upon the plates, to the
size and length of a finger; grate white sugar over each;
let them lay until the sugar melts, and they shine: then
put them in a moderate oven, until they have ^ nne
color; when cool, take them from the tins, and lay liiem
together in couples, by the backs. These cakes mny be
1 84 THE E VERY-DAY COOK-BOOK.
formed with a spoon, on sheets of writing-paper. Half
this quantity will be trouble enough at one time.
QUEEN CAKE.
Beat one pound of batter to a cream, with a table
spoonful of rose-water; then add one pound of fine
white sugar, ten eggs, beaten very light, and a pound
and a quarter of sifted flour; beat the cake well to-
gether; then add half a pound of shelled almonds,
blanched, and beaten to a paste; butter tin round basing
line them with white paper; put in the mixture an inch
and a half deep; bake one hour in a quick oven.
CHOCOLATE MACAROONS.
Put three ounces of plain chocolate in a pan and melt
on a slow fire; then work it to a thick paste with one
pound of powdered sugar and the whites of three eggs;
roll the mixture down to the thickness of about one
quarter of an inch; cut it in small, round pieces with a
paste-cutter, either plain or scalloped; butter a pan
slightly, and dust it with flour and sugar in equal quan-
tities; place in it the pieces of paste or mixture, and bake
in a hot but not quick oven.
CARAMEL CAKE.
One cup butter, two of sugar, a scant cup milk, one
gnd a half cups flour, cup corn starch, whites of seven
eggs, three teaspoons baking powder in the flour; bake
m a long pan. Take half pound brown sugar, scant
ouarter pound chocolate, half cup milk, butter size of
an egg, two teaspoons vanilla; mix thoroughly and cook
as syrup until stiff enough to spread; spread on cake
end set in the oven to dry.
THE EVERYDAY COOKBOOK 1 . 1 8$
POUND CAKE.
One pound of butter, one and one quarter pound of
Hour, one pound of pounded loaf sugar, one pound of
currants, nine eggs, two ounces of candied peel, one half
O'dnce of citron, one half ounce of sweet almonds; when
liked, a little pounded mace. Work the butter to a
cream; dredge in the flour; add the sugar, currants,
candied peel, which should be cut into neat slices, and
the almonds, which should be blanched anr*. chopped,
and mix all these well together; whisk the eggs, and let
them be thoroughly blended with the dry ingredients.
Beat the cake well for twenty minutes, and put it into a
round tin, lined at the bottom and sides with a strip of
white buttered paper. Bake it from one and one half
to two hours, and let the oven be well heated vhen the
cake is first put in, as, if this is not the case, the currants
will all sink to the bottom of it. To make this prepara
tion light, the yolks and whites of the eggs should b?
beaten separately and added separately to the other in-
gredients. A glass of wine is sometimes added to the
mixture; but this is scarcely necessary, as the cake will
be found quite rich enough without it.
COCOA-NUT SPONGE CAKE.
Beat the yolks of six eggs with half a pound of sugar
and a quarter of a pound of flour, add a teaspoonful of
salt, a teaspoonful of lemon essence, and half a nutmeg,
grated; beat the whites of the eggs to a froth, and stii
them to the yolks, etc., and the white meat of a cocoa-
nut, grated; line square tin pans with buttered paper,
and having stirred the ingredients well together, put the
mixture in an inch deep in the pans; bake in a quick
oven half an hour; cut it in squares, to serve with or
without icing.
1 80 THE E VERY-DAY COOKBOOK.
COCOANUT POUND CAKE.
Beat half a pound of butter to a cream ; add gradually
a pound of sifted flour, one pound of powdered sugar,
two teaspoonfuls of baking powder, a pinch of salt, a
teaspoonful of grated lemon-peel, quarter of a pound of
prepared coacoanut, four well-beaten eggs, and a cupful
of milk; mix thoroughly; butter the tins, and line then;
with buttered paper; pour the mixture in to the depth of
an inch and a half, and bake in a good oven. When
baked take out, spread icing over them, and return the
cake to the oven a moment to dry the icing.
COCOANUT CUP CAKE.
Two cups of sugar, two cups of butter, one cup of
milk, one teaspoonful of essence of lemon, half a nutmeg
grated, four well-beaten eggs and the white meat of a
cocoanut grated; use as much sifted wheat flour as will
make a rather stiff batter; beat it well, butter square tin
pans, line them with white paper, and put in the mixture
an inch deep; bake in a moderate oven half an hour, or
it may require ten minutes longer. When cold, cut in
small squares or diamonds; this is a rich cake and is much
improved by a thin icing. This cake should be made
with fine white sugar.
COCOANUT DROPS.
Break a cocoanut in pieces, and lay it in cold water,
then cut off the dark rind, and grate the white meat on
a coarse grater; put the whites of four eggs with half a
pound of powdered white sugar; beat it until it is light
and white, then add to it a teaspoonful of lemon extract,
and gradually as much grated cocoanut as will make it as
thick as can be stirred easily witl* spoon; lay it in heaps
THE E VERY-DAY COOK-BOOK. 187
the size of a large nutmeg on sheets of white paper, place
them the distance of half an inch apart; when the paper
i.s full, lav it on a baking tin, set them in a quick oven;
when they begin to look yellowish, they are done; let
them remain on the paper until nearly cold, then take
them off with a thin-bladed knife.
CITRON HEART CAKES.
Beat half a pound of butter to a cream, take six eggs,
beat the whites to a. froth, and the yolks with half a
pound of sugar, and rather more than half a pound of
sifted flour, beat these well together, add a wine-glass of
brandy, and quarter of a pound of citron cut in thin
slips, oake it in small heart-shaped tins, or a square tin
pan, rubbed over with a bit of sponge dipped in melted
butter, put the mixture in half an inch deep, bake fifteen
or twenty minutes in a quick oven. These are very fine
cakes. Shred almonds may be used instead of citron.
IMPERIAL CAKE.
One pound of flour, half a pound of butter, three
quarters of a pound of sugar, four eggs, half a pound of
currants, well washed and dredged, half a teaspoonful of
soda dissolved in hot water, half a lemon, grated rind and
juice, one teaspoonful of cinnamon. Drop from a spoon
upon well-buttered paper, lining a baking pan. Bake
quickly.
PLUM CAKE.
Make a cake of two cups of butter, two cups of mo-
lasses, one cup of sweet milk, two eggs, well-beaten, one
teaspoonful of powdered saleratus, dissolved with a litcle
hot water, one teaspoonful of ground mace or nutmeg,
one teaspoonful of ground allspice, a tablespoonful of
cinnamon, and a gill of brandy; sti % in flour to make &
1 88 THE E VERY-DAY COOK-BOOK.
batter as stiff as may be stirred easily with a spoon; beat
it well until it is light, then add two pounds of raisins,
stoned, and cut in two, two pounds of currants, picked,
washed, and dried, and half a pound of citron, cut in
slips. Bake in a quick oven. This is a fine, rich cake,
easily made, and not expensive.
GOLD AND SILVER CAKE.
Gold Part. Yolks of eight eggs, scant cup butter,
two of sugar, four of flour, one of sour milk, teaspoon
soda, tablespoon corn-starch; flavor with lemon and
vanilla.
Silver Part. Two cups sugar, one of butter, four
(scant) of flour, one of sour milk, teaspoon soda, table-
spoon corn-starch, whites of eight eggs; flavor with al-
mond or peach. Put in pan, alternately, onespoontul of
gold and one of silver.
TO MAKE SMALL SPONGE-CAKES.
The weight of five eggs in flour, the weight of eight in
pounded loaf sugar; flavoring to taste. Let the flour be
perfectly dry, and the sugar well pounded and sifted.
Separate the whites from the yolks of the eggs, and beat
the latter up with the sugar; then whisk the whites until
they become rather stiff, and mix them with the yolks,
but do not stir them more than is just necessary to
mingle the ingredients well together. Dredge in the
flour by degrees, add the flavoring; butter the tins well,
pour in the batter, sift a little sugar over the cakes, and
bake them in rather a quick oven, but do not allow them
to take too much color, as they should be rather pale.
Remove them from the tins before they get cold, and
turn them on their faces, where let them remain unti;
quite c old, when store them away in a closed tin canister
er wide-mouthtd glass bottle.
THE VER Y-DA Y COO A -XUOK. \ 89
LEMUN CHEESE CAKE.
Two cups sugar, half cup tmtter, three-quarters cup
sv, r eet miik, whites of six eggs, three cups flour, three
teaspoons baking powder.
SAUCE FOR LEMON CHEESE CAKE. Grated rind and
juice of two lemons, yolks of three eggs, half cup butter,
one cup sugar: mix all together, and set on stove, and
cook till thick as sponge, stirring all the time; then use
like jelly between the cakes.
SNOW CAKE.
On" r-cu::^ of arrowroot, half pound of pounded white
sugar, half pound of butter, the whites of six eggs; flavor-
ing to taste, of essence of almonds, or vanilla, or lemon.
Mode'. Beat the butter to a cream; stir in the sugar
ard ~r ov.root gradually, at the same time beating the
mixture. Whisk the whites of the eggs to a stiff froth,
add them to the other ingredients, and beat well for
twenty minutes. Put in whichever of the above flavor-
ings may be preferred; pour the cake into a buttered
mould or tin and bake it in a moderate oven from one to
one and a half hour.
TILDEN CAKE.
One cup butter, two of pulverized sugar, one of sweet
milk, three of flour, half cup corn-starch, four eggs, two
teaspoons baking-powder, two of lemon extract. This
is excellent.
CORN-STARCH CAKE.
Whites of six eggs, one cup of butter, <:wo cups of
flour, one cup of corn-starch, two cups of sugar, one cup
of sweet milk, one half-teaspoonful of soda, one of creanv
of tartar.
THE EVEKY-DAY COOK-BOOK
BIRTHDAY CAKE.
One pound and a half of fine sugar, one pound and a half
of butter, three pounds and a half of currants, two pounds of
flour, one half pound candied peel, one half pound almonds,
two ounces spices, the grated rind of three lemons, eighteen
eggs, one gill of brandy. Paper the hoops, and bake three
hours. Ice when cold.
NAPLES BISCUIT.
Beat eight eggs light ; add to them one pound of fine
white sugar, and one pound of sifted wheat flour; flavor with
z: teaspoonful of salt, and essence of lemon or orange-flower
water; beat it until it rises in bubbles; bake in a quick
oven.
CAKE TRIPLE.
Bake a Naples biscuit ; cut out the inside about one inci
from the edge and bottom, leaving the shell. In placf
of the inside, put a custard made of the yolks of four eggs,
beaten with a pint of boiling milk, sweetened, and flavored
with half a teaspoonful of peach-water ; lay on it some jell)*
or jam ; beat the whites of two eggs, with white groun 1
sugar, until it will stand in a heap ; put it on the jelly, an 1
serve.
SAVOY CAKE.
The weight of four eggs in pounded loaf-sugar, tl e
weight of seven in flour, a little grated lemon-rind, fr
essence of almonds, or orange-flower water. Break tl e
seven eggs, putting the yolks into one basin and tie
whites into another. Whisk the former, and mix wilh
them the sugar, the grated lemon-rind, or any othor
flavoring to taste ; beat them well together, and add the
THE EVER Y-D A \' COOK-LOOK. IQl
whites oi' the eggs, whisked to a froth. Put in the flour
by degrees, continuing to beat the mixture for one
quarter of an hour, butter a mould, pour in the cake, and
bake it from one and a quarter to one and a half hours.
This is a very nice cake for dessert, and may be iced for
a supper table, or cue ^nto slices and spread with jam,
which converts it into sandwiches.
COMPOSITION CAKE.
Five cups of flour, two cups of butter, three of sugar,
one of milk, five eggs, one teaspoon of soda; two of
cream of tartar, fruit as you please, cinnamon, nutmeg
and clove to taste.
ALMOND CREAM CAKE.
On beaten whites of ten eggs, sift one and a half gob-
lets pulverized sugar, and a goblet of flour through which
has been stirred a heaping teaspoon cream tartar; stir
very gently and do not heat it; bake in jelly-pans. For
cream, take a half pint sweet cream, yolks of three eggs,
tablespoon pulverized sugar, teaspoon corn-starch; dis-
solve starch smoothly with a little milk, beat yolks and
sugar together with this, boil the cream, and stir these
ingredients in as for any cream-cake filling, only make a
little thicker; blanch and chop fine a half pound almonds
and stir into the cream. Put together like jelly cake
while icing is soft, and stick in a half pound r^ almonds,
split in two.
ICE-CREAM CAKE.
Make good sponge-bake, bake half an inch thick in
jelly-pans, and let them get perfectly cold; take a pint
thickest sweet cream, beat until it looks like ice-cream,
make very sweet, and flavor with vanilla; blanch and
192 THE E VERY-DAY COOK- BOOK.
chop a pound almonds, stir into cream, and put
thick between each layer. This is the queen of ?1) cakes.
ECONOMICAL CAKE.
One pound of flour, one quarter pound of sugar, one
quarter pound of butter or lard, one half pound of cur-
rants, one teaspoonful of carbonate of soda, the whites
of four eggs, one half pint of milk. In making many
sweet dishes, the whites of eggs are not required, and if
well beaten and added to the above ingredients, make
an excellent cake, with or without currants. Beat the
butter to a cream, well whisk the whites of the eggs, and
stir all the ingredients together but the soda, which must
not be added until all is well mixed, and the cake i^
ready to be put into the oven. When the mixture has
been well beaten, stir in the soda, put the cake into a
buttered mould, and bake it in a moderate oven for one
and a half hours.
DELICATE CAKE.
Three cups flour, two of sugar, three-fourths cup sweet
milk, whites of six eggs, half cup butter, teaspoon cream
tartar, half teaspoon of soda. Flavor with lemon.
ORANGE CAKE.
One cup of sugar, half a cup of butter, half a cup of
,sweet milk, two cups of flour, three eggs, one and a half
teaspoonfuls of baking-powder; bake in jelly tins.
ORANGE FROSTING FOR SAME. One orange, grate off
the outside, and mix with juice, and add sugar until
quite stiff, and make like jelly cake; make four layers of
the cak
THE E VER Y-DA Y COOK-BOOK. 193
FRIED CAKES,
One cup of sugar, two eggs, half a cup of shortening, one
teaspoon of soda, one cup of sour milk, cut in rings; have
your lard very hot, in which place a peeled potato to keep
lard from burning, and drop in your cakes ; they will come
to the top of lard when light ; fry a dark brown ; when taken
out sprinkle sugar over them.
JELLY KISSES.
Kisses, to be served for dessert at a large dinner, with
other suitable confectionery, may be varied in this way :
Having made the kisses, put them in a moderate oven,
until the outside is a little hardened ; then take one off care-
fully, as before directed ; take out the soft inside with the
handle of a spoon, and put it back with the mixture, to
make more ; then lay the shell down. Take another, and
prepare it likewise ; fill the shells with currant jelly, or
jam ; join two together, cementing them with some of the
mixture ; so continue until you have enough. Make kisses,
cocoanut drops, and such like, the day before they are
wanted.
COCOANUT KISSES.
Make a kiss mixture ; add to it half of a cocoanut,
grated (the white meat only) ; finish as directed for
kisses.
FIG CAKE.
Silrer Part, Two cups sugar, two thirds cup butter, not
quite two thirds cup sweet milk, whites of eight eggs, three
heaping teaspoons baking-powder thoroughly sifted, with
three cups flour ; stir sugar and butter to a cream, add milk
and flour, and last white of es.
oo
Gold Part. One cup sugar, three-fourths cup but-
194
THE E VERY-DAY COOK-BCOK.
ter, half cup sweet milk, one and a half teaspoons baking,
powder sifted in a little more than one and a half cups flour,
yolks of seven eggs thoroughly beaten, and one whole egg,
one teaspoon allspice, and cinnamon until you can taste it ;
bake the white in two long pie-tins. Put half the gold in a
pie-tin, and lay on one pound halved figs (previously sifted
over with flour), so that they will just touch each other ; put
on the rest of the gold, and bake. Put the cakes together
with frosting while warm, the gold between the white ones,
and cover with frosting.
CALIFORNIA CAKE.
Two cups sugar, one cup butter, one cup milk, two
eggs, three teaspoons baking-powder, put in three cups
sifted flour, flavor and add fruit. This receipt makes two
cakes.
WHITE MOUNTAIN CAKE.
One cup sugar, one half cup of butter, one half cup sweet
milk, one half cup corn starch, one cup flour, whites of six
eggs, a little vanilla, two teaspoonfuls baking powder. Bake
in layers.
FROSTING FOR ABOVE.- Whites of five eggs, twenty table-
spoonfuls sifted sugar, beaten very light ; a little vanilla.
Spread between layers and outside of cake.
LEMON CAKE.
One half cup of sugar, one teaspoon butter, one table-
spoonful of milk, three eggs, one cup flour, one teaspoon
baking-powder, bake in jelly-tins, put between two apple and
one lemon, grated together with a little sugar.
STRAWBERRY SHORTCAKE.
Make good biscuit crust ; bake in two tins of same
shape and size; mix berries with plenty of sugar; open
THE E VER Y-DA Y COOK-BOOK. j 95
the shortcake, butter well and place berries in layers, alter-
nated with the crust ; have the top layer of berries and over
all put charlotte russe or whipped cream.
MARBLE CAKE.
White Part. Whites of seven eggs, three cups white
sugar, one of butter, one of sour milk, four of flour, sifted
and heaping, one teaspoon soda ; flavor to taste.
Dark Part. Yolks of seven eggs, three cups brown
sugar, one of butter, one of sour milk, four of flour, sifted
and heaping, one tablespoon each of cinnamon, allspice and
cloves, one teaspoon soda; put in pans a spoonful of white
part and then a spoonful of dark, and so on. Bake an
hour and a quarter. Use coffee-cups to measure. This
will make one large and one medium cake. The white
and dark parts are alternated, either putting in a spoonful of
white, then of dark, or a layer of white and then of dark
part, being careful that the cake may be nicely " marble-
WHITE POUND CAKE.
One pound sugar, one of flour, half pound butter, whites
of sixteen eggs, teaspoon baking-powder sifted thoroughly
with the flour ; put in cool oven with gradual increase of
heat. For boiled icing for the cake, take three cups sugar
boiled in one of water until clear; beat whites of three eggs
to very stiff froth, and pour over them the boiling liquid,
beating all the time for ten minutes ; frost while both cake
and icing are warm.
NELLY'S CHOCOLATE CAKE.
One cup of butter, two of sugar, five eggs, leaving out
two of the whites, one scant cup of milk, two full tea-
spoons of baking-powder; mi$ well ir tfyree pups flour*
jg6 THE E VER Y-DA Y COOK-BOOK.
bake in two long shallow tins. Dressing : Beat the whites
of two eggs to a stiff froth, add a scant cup and a half of
sugar ; flavor with vanilla, add six tablespoons of grated
chocolate ; add the dressing when the cake is cold, and cu/;
in diamond slices.
RICE CAKE.
One cupful of butter, two of sugar, two and one fourth of
rice flour, six eggs, the juice and rind of a lemon. Beat the
butter to a cream ; then gradually beat in the sugar, and add
the lemon. Beat the yolks and whites separately, and add
them to the beaten sugar and butter. Add also the rice
flour. Pour into a shallow pan, to the depth of about two
inches. Bake from thirty-five to forty-five minutes in a
moderate oven.
CREAM CAKE.
Two eggs, one cup of sugar, one cup of cream, two cups of
Jiour, one teaspoonful of cream of tartar, and one teaspoon-
ful of soda.
DOUGHNUTS.
One cup of sugar, two eggs, two tablespoons of melted
butter, two thirds cup of milk, two even teaspoons of cream
tartar, one even teaspoon of soda, flour enough to roll, sal;:
and nutmeg.
SPONGE CAKE.
One pound sugar, one of flour, ten eggs. Stir yolks of
eggs and sugar till perfectly light ; beat whites of eggs and
add them with the flour after beating together lightly ; flavor
with lemon. Three teaspoons baking-powder in the flour
will add to its lightness, but it never fails without. Bake ia
a moderate oven.
THE EVERY DA Y COOK-BOOK. ! 97
COFFEE CAKE.
Two cups brown sugar, one of butter, one of molasses,
one of strong coffee as prepared for the table, four eggs,
one teaspoon saleratus, two of cinnamon, two of cloves, one
of grated nutmeg, pound raisins, one of currants, four cups
flour.
SOFT GINGERBREAD.
Six cupfuls of flour, three of molasses, one of cream, one
of lard or butter, two eggs, one teaspoonful of saleratus, and
two of ginger. This is excellent.
SPICE CAKE.
One and one half cups of sugar, half cup butter, half of
sour milk,, two cups of raisins chopped, three eggs, half
a nutmeg, one teaspoon cinnamon, one of cloves, one
saleratus ; mix rather stiff ; bake in loaf tins in moderate
oven.
SWEET STRAWBERRY SHORTCAKE.
Three eggs, one cupful sugar, two of flour, one tablespoon-
ful of butter, a teaspoonful, heaped, of baking powder. Beat
the butter and sugar together, and add the eggs well beaten.
Stir in the flour and baking powder well sifted together.
Bake in deep tin plates. This quantity will fill four plates.
With three pints of strawberries mix a cupful OL sugar.
Spread the fruit between the layers of cake. The top
layer of strawberries may be covered with a meringue made
with the white of an egg and a tablespoonful of powdered
sugar.
GINGER NUTS.
One and three quarter pounds of syrup, one pound ot
moist sugar, one pound of butter, two and three quarter
, 98 THE E VER Y-DA Y COOK-BOOK.
pounds of flour, one and a half ounces of ground ginger-
one and a half ounces of allspice, one and a half ounces
of coriander seed, sal volatile size of a bean, a little
cayenne, flour enough to roll out but not thin, cut with
a wineglass or roll between your hands into small balls,
and pinch.
RIBBON CAKE.
Two" cupfuls of sugar, one of butter, one of milk, four of
flour (rather scant), four eggs, half a teaspoonful of soda,
one of cream of tartar. Beat the butter to a cream. Add
the sugar gradually, beating all the while ; then the flavoring
(lemon or nutmeg). Beat the eggs very light. Add them
and the milk. Measure the flour after it has been sifted.
Return it to the sieve, and mix the soda and cream of tar-
tar with it. Sift this into the bowl of beaten ingredients.
Beat quickly and vigorously, to thoroughly mix, and
then stop. Take three sheet pans of the same size, and
in each of two put one third of the mixture, and bake. To
the other third add four teaspoonfuls of cinnamon, a cup-
ful of currants and about an eighth of a pound of citron,
cut fine. Bake this in the remaining pan. When done,
take out of the pans. Spread the light cake with a thin
layer of jelly, while warm. Place on this the dark cake,
and spread with jelly. Place the other sheet of light cake
on this. Lay a paper over all, and then a thin sheet, on
which put two irons. The cake will press in about two
hours.
JELLY ROLL.
Make the sponge cake mixture as for lady-fingers, and
bake in one shallow pan twenty minutes. While it is
yet warm cut off the edges, and spread the cake with,
any kind of jelly. RoJJ yp f and pin a {&$] around it,
THE E VERY-DAY COOK-BOOK.
199
Put in a cool place until serving time. Cut in slices with a
sharp knife.
DELICATE CRULLERS.
Take four eggs, four tablespoonfuls of lard, four table-
spoonfuls of sugar, a teaspoonful of salt, and half a nutmeg
grated, a teaspoonful of lemon extract may be added ; work
into these as much sifted flour as will make a nice dough,
roll it to about an eighth of an inch thickness, and fry as
directed for doughnuts and crullers.
To make little baskets, cut the paste in strips an inch
and a half wide, and three inches long, and with a gig-
ling iron, cut slits across it from one side to the other,
within a quarter of an inch of either edge, and quarter
of an inch apart ; then join the two ends together in a
circle, forming the basket ; press it down slightly, that
the strips may bulge, and so form the basket, like those
made for fly traps of paper ; as soon as they are taken
from the fat, (five minutes will do them,) grate -white sugai
over.
DESSERT AND TEA DISHES.
BOILED CUSTARD.
One quart milk, eight eggs, one half pound of sugar ; beai
to a good froth the eggs and sugar. Put the milk in a tin
pail and set it in boiling water ; pour in the eggs and sugar
and stir it until it thickens.
LEMON CUSTARD.
Beat the yolks of eight eggs till they are white, add
pint boiling water, the rinds of two lemons grated, and
the juice sweetened to taste ; stir this on the fire till it
thickens, then add a large glass of rich wine, and one
half glass brandy ; give the whole a good boil, and put
in glasses. To be eaten cold. Or, put the thin yellow
rind of two lemons, with the juice of three, and sugar
to taste, into one pint of warm water. As lemons vary
in size and juiciness, the exact quantity of sugar cannot
be given. Ordinary lemons require three gills. It will
be safe to begin with that quantity, more may be added
if required. Beat the whites to a stiff froth, then the
yolks; then beat both together, pour in gradually while
beating the other ingredients ; put all in a pail, set in a
pot of boiling water, and stir until thick as boiled custard ;
strain it in a deep dish ; when cool place on ice. Serve in
glasses*
SNOW CUSTARD.
Half a package of Cox's gelatine, three eggs, two
cups of sugar, juice of one lemon ; soak the gelatine one
THE E VER Y-DA Y COOK-BOO 1C. 2 oi
hour in a teacup of cold water, add one pint boiling
water, stir until thoroughly dissolved, add two thirds of
the sugar and the lemon juice ; beat the whites of the eggs
to a stiff froth, and when the gelatine is quite cold whip
it into the whites, a spoonful at a time from half an
hour to an hour. Whip steadily and evenly, and when
all is stiff pour in a mould, or in a dozen egg-glasses pre-
viously wet with cold water, and set in a cold place. In
four or five hours turn into a glass dish. Make a custard
of one and a half pints milk, yolks of eggs, and remainder
of the sugar, flavor with vanilla, and when the meringue or
snow-balls are turned out of the mould, pour this around the
base.
TAPIOCA PUDDING.
Three ounces of tapioca, one quart of milk, two ounces
of butter, quarter of a pound of sugar, four eggs, flavor-
ing of vanilla or bitter almonds. Wash the tapioca, and
let it stew gently in the milk by the side of the stove for
quarter of an hour, occasionally stirring it ; then let it
cool ; mix with it the butter, sugar, and eggs, which
should be well beaten, and flavor with either of the above
ingredients. Butter a pie-dish, and line the edges with
puff-paste; put in the pudding, and bake in a moderate
oven for an hour. If the pudding is boiled, add a little
more tapioca, and boil it in a buttered basin one and a half
hours.
BLANC-MANGE.
One quarter pound of sugar, one quart of milk, one
and a half ounces of isinglass, the rind of half a lemon,
four laurel leaves. Put all the ingredients into a lined
saucepan, and boil gently until the isinglass is dissolved;
taste it occasionally to ascertain when it is sufficiently
flavored with the laurel leaves ; then take them out, and
202 THE E VER 1 '-DA Y COOK-BOOK.
keep stirring the mixture over the fire for about ten min-
utes. Strain it through a fine sieve into a jug, and, when
nearly cold, pour it into a well-oiled mould, omitting the
sediment at the bottom. Turn it out carefully on a dish,
and garnish with preserves, bright jelly, or a compote of
fruit.
IVORY BLANC-MANGE.
Soak one ounce of gelatine for ten minutes in a little
cold milk and pour over the gelatine, and stir it constantly
until it is all dissolved ; it may be placed in the dish and set
on top of a boiling tea-kettle for a few minutes ; remove it
and add a small cupful of sugar and two tablespoonfuls of
sherry wine. Strain into moulds.
RICE BLANC-MANGE.
One quarter pound of ground rice, three ounces of
loaf sugar, one ounce of fresh butter, one quart of milk,
flavoring of lemon peel, essence of almonds or vanilla,
or laurel leaves. Mix the rice to a smooth batter with
about one half pint of the milk, and the remainder put
into a saucepan, with the sugar, butter, and whichever of
the above flavorings may be preferred; bring the milk
to the boiling point, quickly stir in the rice, and let it
boil for about ten minutes, or until it comes easily away
from the saucepan, keeping it well stirred the whole
time. Grease a mould with pure salad oil ; pour in the
rice, and let it get perfectly set, when it should turn out
quite easily ; garnish it with jam, or pour round a com-
pote of any kind of fruit, just before it is sent to table.
This blanc-mange is better for being made the day be-
fore it is wanted, as it then has time to become firm. If
laurel leaves are used for flavoring, steep three of them
THE E VER Y-DA Y COOK-BOOK. 2 03
in the milk, and take them out before the rice is added ;
about eight drops of essence of almonds, or from twelve to
sixteen drops of essence of vanilla, would be required to
flavor the above proportion of milk.
APPLE TRIFLE.
Ten good-sized apples, the rind of one half lemon, six
ounces of pounded sugar, one half pint of milk, ona
half pint of cream, two eggs, whipped cream. Peel,
core, and cut the apples into thin slices ; and put them
into a saucepan, with two tablespoonfuls of water, the
sugar, and minced lemon rind. Boil all together until
quite tender, and pulp the apples through a sieve ; if they
should not be quite sweet enough, add a little more sugar,
and put them at the bottom of the dish to form a thick
la) or. Stir together the milk, cream, and eggs, with a little
sugar, over the fire, and let the mixture thicken, but do
not allow it to reach the boiling point. When thick, take it
off the fire ; let it cool a little, then pour it over the
apples. Whip some cream with sugar, lemon peel, etc.,
the same as for other trifles; heap it high over the cus-
tard, and the dish is ready for table. It may be garnished,
as fancy dictates, with strips of bright apple jelly, slices of
citron, etc.
LEMON TRIPLE.
Juice of two lemons and grated peel of one, one pint
cream, well sweetened and whipped stiff, one cup of
sherry, a little nutmeg. Let sugar, lemon-juice, and
peel lie together two hours before you add wine and nut-
meg. Strain through double tarlatan, and whip grad-
ually into the frothed cream. Serve very soon, heaped
in small glasses. Pass cake with this, as well as with the
tea.
204 THE EVERY-DAY COOK-BOOK.
FLOATING ISLAND.
Take a quart of rich cream, and divide it in half,
Sweeten one pint of it with loaf sugar, and stir it into
sufficient currant jelly to color it of a fine pink. Put it
into a gla3o bowl, and place in the centre a pile of sliced
almond sponge cake, or of lady cake ; every slice spread
thickly with raspberry jam or marmalade, and laid even-
ly one on another. Have ready the other pint of cream,
flavored with the juice of two lemons, and beaten to a
stiff froth. Heap 'it all over the pile of cake so as en-
tirely to cover it. Both creams must be made very
sweet.
APPLE SNOW.
Forms a showy, sweet dish, and may be made as fol-
lows : Ten or a dozen apples prepared as before, flav-
ored with a little lemon juice ; when reduced to a pulp let
them stand to cool for a little time, meanwhile beat up the
whites of ten or a dozen eggs to a froth, and stir in to the
apples, as also some sifted sugar, say a teacupful ; stir till
the mixture begins to stiffen, and then heap it up in a glass
dish or serve in custard cups, ornamented with spots of red
currant jelly. Thick cream should at table be ladled out to
he snow.
TROPICAL SNOW.
Ten sweet oranges, one cocoanut, pared and grated, two
glasses sherry, one cup powdered sugar, six bananas. Peel
and cut the oranges small, taking out the seeds. Put a layer
in a glass-bowl and wet with wine, then strew with sugar.
Next, put a layer of grated cocoanut, slice the bananas thin,
and cover the cocoanut with them. When the dish has been
filled in this order, heap with cocoanut. Eat soon or the
oranges will toughen.
E VERY-DAY COOK-BOOK.
SWISS CREAM.
205
One quarter pound of macaroons or six small sponge-
cakes, sherry, one pint of cream, five ounces of lump sugar,
two large tablespoonfuls of arrowroot, the rind of one lemon,
the juice of half lemon, three tablespoonfuls of milk. Lay
the macaroons or sponge-cakes in a glass dish, and pour over
them as much sherry as will cover them, or sufficient to soak
them well. Put the cream into a lined saucepan, with the
sugar and lemon rind, and let it remain by the side of the
fire until the cream is well flavored, when take out the
lemon-rind. Mix the arrowroot smoothly with the coid milk ;
add this to the cream, and let it boil gently for about three
minutes, keeping it well stirred. Take it off the fire, stir
till nearly cold, when add the lemon-juice, and pour the
whole over the cakes. Garnish the cream with strips of
angelica, or candied citron cut thin, or bright-colored jelly
or preserve. This cream is exceedingly delicious, flavored
with vanilla instead of lemon : when this flavoring is used,
O
the sherry may be omitted, and the mixture poured over the
dry cakes.
ITALIAN CREAM.
Take one quart of cream, one pint of milk s.weetened very
sweet, and highly seasoned with sherry wine and vanilla ;
beat it with a whip dasher, and remove the froth as it rises,
until it is all converted into froth. Have ready one box of
Cox's sparkling gelatine dissolved in a little warm water;
set your frothed cream into a tub of ice ; pour the gelatine
into it, and stir constantly until it thickens, then pour into
moulds, and set in a cool place.
"WHIPPED CREAM.
Mix one pint of cream with nine tablespoons of fine sugar
and one gill of wine in a large bowl ; whip these with the
2 o6 THE E VER Y-DA Y COOK-BOOK.
cream dasher, and as the froth rises, skim into the dish in
which it is to be served. Fill the dish full to the top, and
ornament with kisses or macaroons.
TIPSY CAKE.
One moulded sponge or Savoy cake, sufficient sweet
wine or sherry to soak it, six tablespoonfuls of brandy,
two ounces of sweet almonds, one pint of rich custard.
Procure a cake that is three or four days old either
sponge, Savoy, or rice answering for the purpose of a
tipsy cake. Cut the bottom of the cake level, to make it
stand firm in the dish ; make a small hole in the centre, and
pour in and over the cake sufficient sweet wine or sherry,
mixed with the above proportion of brandy, to soak it nice-
ly. When the cake is well soaked, blanch and cut the al-
monds into strips, stick them all over the cake, and pour
round it a good custard, allowing eight eggs instead of five
to the pint of milk. The cakes are sometimes crumbled and
soaked, and a whipped cream heaped over them, the same as
for trifles.
SNOW PYRAMIDS.
Beat to a stiff foam the whites of half a dozen eggs,
add a small teacupful of currant jelly, and whip all to-
gether again. Fill as many saucers as you have guests half
full of cream, dropping in the centre of each saucer a
tablespoonful of the beaten eggs and jelly in the shape of a
pyramid.
AN EXCELLENT DESSERT.
One can or twelve large peaches, two coffeecups of
sugar, one pint of water, and the whites of three eggs ;
break the peaches with and stir all the ingredients to-
gether ; freeze the whole into form; beat the eggs t 4
froth.
THE EVERY DAY COOK-BOOK.
APPLE FRITTERS.
207
One teacup of sweet milk, one tablespoon of sweet light
dough dissolved in milk, three eggs beaten separately, one
teaspoon of salt, one and a half teacups of flour, one table-
spoon of sugar, and the grated peel of a lemon, peeled ap-
ples sliced without the core ; drop into hot lard with a piece
of apple in each one ; sprinkle with powdered or spiced su
gar. Let them stand after making and they will be lighter.
Good.
JELLY-CAKE FRITTERS.
Some stale sponge, or plain cup cake, cut into rounds
with a cake-cutter. Hot lard, strawberry or other jam, or
jelly, a little boiling milk. Cut the cake carefully and fry a
nice brown. Dip each slice for a second in a bowl of boiling
milk, draining this off on the side of the vessel ; lay on a hot
dish and spread thickly with strawberry jam, peach jelly, or
other delicate conserve. Pile them neatly and send around
hot, with cream to pour over them. This is a nice way of
using up stale cake, and if rightly prepared, the dessert is
almost equal to Neapol tan pudding.
PEACH MERINGUE.
Pare and quarter (removing stones) a quart of sound,
ripe peaches, place them all in a clish that it will not in-
jure to set in the oven and yet be suitable to place on
the table. Sprinkle the peaches with sugar, and cover
them well with the beaten whites of three eggs. Stand
the clish in the oven, until the eggs have become a
delicate brown, then remove and, when cool enough, set
the dish on ice, in a very cool place. Take the yolks
of the eggs, add to them a pint of milk, sweeten and
flavor and boil same in a custard kettle, being careful to
208 THE EVERY-DAY COOK-BOOK.
keep the eggs from curdling. When cool, pour into a
glass pitcher and serve^ with the meringue when ready to
use.
CHARLOTTE RUSSE.
Whip one quart rich cream to a stiff froth, and drain
well on a nice sieve. To one scant pint of milk add six
eggs beaten very light; make very sweet; flavor high
with vanilla. Cook over hot water till it is a thick cus-
tard. Soak one full ounce Cox's gelatine in a very little
water, and warm over hot water. When the custard is
very cold, beat in lightly the gelatine and the whipped
cream. Line the bottom of your mould with buttered
paper, the sides with sponge cake or lady-fingers fastened
together with the white of an egg. Fill with the cream,
put in a cold place or in summer on ice. To turn
out dip the mould for a moment in hot water. In drain-
ing the whipped cream, all that drips through can be
rewhippe'i
JELLIED GRAPES.
A very delicate dish is made of one-third of a cup of
rice, two cups of grapes, half a cup of water, and two
spoons of sugar. Sprinkle the rice and -sugar among the
grapes, while placing them in a deep dish; pour on the
water, cover close and simmer two hours slowly in the
oven. Serve cream as sauce, or cold as pudding. If
served warm as pudding, increase slightly the proportion
of rice and sugar.
JELLY AND CUSTARD.
One-half package of gelatine, soaked in water enough to
cover it, when soaked pour one pint of boiling water over
it, then add one cup of white sugar and squeeze the juice
of one large lemon into it and a little essence of lemon
and set aside to stiffen.
THE E VER Y-DA Y COOK-BOOK. 209
Make a custard with a pint and a half of milk, the
yolks of three eggs, one tablespoonful of corn-starch ;
sugar and flavoring. When the jelly is set, and just be-
fore using, cut the jelly into squares, laying them in
layers at intervals in the bottom of the dish, then pour in
some of the cold ustard, another layer of jelly, and so on
until the custard is all used. Beat the whites of the eggs
to a stiff froth, adding two or three teaspoonfuls of con-
fectioner's sugar and lay on in pieces with jelly between.
All these receipts are best when prepared in a tin set inside
of another in which there is a little water to prevent danger
of burning.
LEMON TOAST.
Take the yolks of six eggs, beat them well and add three
cups of sweet milk ; take baker's bread not too stale and cut
into slices ; dip them into the milk and eggs, and lay the
slices into a spider, with sufficient melted butter, hot, to fry
a nice delicate brown ; take the whites of the six eggs, and
beat them to a froth, adding a large cup of white sugar ; add
the juice of two lemons, heating well, and adding two cups
boiling water. Serve over the toast as a sauce, and you will
find it a very delicious dish. 9
DISH OF SNOWWHIPFED CREAM.
To the whites of three eggs beaten to a froth, add a pint
of cream and four tablespoonfuls of sweet wine, with three
of fine white sugar and a teaspoonful of extract of lemon or
vanilla ; whip it to a froth and serve in a glass dish ; serve
jelly or jam with it. Or lay lady-fingers or sliced sponge-
cake in a glass dish, put spoonfuls of jelly or jam over, and
heap the snow upon it.
OMELET FOR DESSERT
Beat six eggs light, add a teaspoonful of salt, and four
or five macaroons pounded fine, beat them well to*
2 j o THE E VER Y-DA Y COOK-BOOK.
gether ; fry as usual ; stew plentifully with sugar,
serve.
JELLY FRITTERS.
Make a batter of two eggs, a pint of milk, and a pint bowl
of wheat flour or more, beat it light ; $ut a tablespoonf ul
lard or beef fat in a frying or on.elet pan, add a saltspoonfwl
of salt, make it boiling hot, put in the batter by the large
spoonful, not too close ; when one side is a delicate brown,
turn the other ; when done, take them on to a dish with a
doily over it, put a dess 'spoonful of firm jelly or jam on
each and serve.
PRESERVES, CANNED FRUITS, JELLY.
TO PRESERVE PLUMS WITHOUT THE SKINS.
Pour boiling water over large egg or magnum bonum
plums, cover them until it is cold, then pull off the skins.
Make a syrup of a pound of sugar and a teacup of
water for each pound of fruit, make it boiling hot, and
pour it over ; let them remain for a day or two, then drain
it off and boil again; skim it clear and pour it hot over
plums ; let them remain until the next day, then put
them over the fire in the syrup, boil them very gently
until clear ; take them from the syrup with a skimmer
into the pots or jars ; boil the syrup until rich and thick,
take off any scum which may rise, then let it cool and settle,
and pour it over the plums. If brown sugar is used
which is quite as good except for greengages, clarify it as
directed.
TO PRESERVE PURPLE PLUMS.
Make a syrup of clean brown sugar, clarify it as di-
rected in these receipts ; when perfectly clear and boil-
ing hot, pour it over the plums, having picked out all
unsound ones, and stems ; let them remain in the syrup
two days, then drain it off; make it boiling hot, skim it
and pour it over again ; let them remain another day or
two, then put them in a preserving kettle over the fire,
2 1 2 THE VER Y-DA Y COOK-BOOK.
and simmer gc-ntly until the syrup is reduced and thick er
rich. One pound of sugar for each pound of plums. Small
damsons are very fine, preserved as cherries or any other
ripe fruit ; clarify the syrup and when boiling hot put in the
plums ; let them boil very gently until they are cooked and
the syrup rich. Put them in pots or jars; the next day
secure as directed.
PRESERVED GREENGAGES IN SYRUP.
To every pound of fruit allow one pound of loaf sugar,
one quarter pint of water. Boil the sugar and water to-
gether for about ten minutes ; divide the greengages, take
out the stones, put the fruit into the syrup, and let it sim-
mer gently until nearly tender. Take it off the fire, put
it into a large pan, and, the next day, boil it up again for
about ten minutes with the kernels from the stones, which
should be blanched. Put the fruit carefully into jars,
pour over it the syrup, and, when cold, cover down, so that
the air is quite excluded. Let the syrup be well skimmed
both the first and second day of boiling, otherwise it will not
be clear.
TO PRESERVE CHERRIES IN SYRUP.
Four pounds of cherries, three pounds of sugar, one
pint of white-currant juice. Let the cherries be as clear
and as transparent as possible, and perfectly ripe ; pick off
the stalks, and remove the stones, damaging the fruit as
little as yoi' can. Make a syrup with the above propor-
tion of sugar, mix the cherries with it, and boil them for
about fifteen minutes, carefully skimming them; turn,
them gently into a pan, and let them remain till the next
day ; then drain the cherries on a^ieve, and put the syrup
and white-currant juice into the preserving-pan again.
Boil these together until tne syrup is somewhat reduced
and rather thick ; then put in the cherries, and let them
THE El'ERY-DAY COOK-BOOK.
213
boil for about five minutes ; take them off the fire, skim
the syrup, put the cherries into small pots or wide-
mouthed bottles ; pour the syrup over, and when quite
cold, tie them down carefully, so that the air is quite ex-
cluded.
PRESERVED PEARS.
To six pounds of pears, four pounds of sugar, two coffee
cups of water, the juice of two lemons, and the rind of
one, a handful of whole ginger ; boil all together for
twenty minutes, then put in your pears and boil till soft,
say about a quarter of an hour ; take them out and boil
your syrup a little longer; then put back your fruit and give
it a boil ; bottle while hot ; add a little cochineal to give them
a nice color.
TO PRESERVE PEACHES.
Peaches for preserving may be ripe but not soft ; cut
them in halves, take out the stones, and pare them, neatly;
take as many pounds of white sugar as of fruit, put to each
pound of sugar a teacup of water ; stir it until it is
dissolved, set it over a moderate fire, when it is boiling hot,
put in the peaches, let them boil gently until a pure, clear,
uniform color; turn those at the bottom to the top carefully
with a skimmer several times ; do not hurry them ; when
they are clear, take each half up with a spoon, and spread
the halves on flat dishes to become cold ; when all are
done, let the syrup boil until it is quite thick, pour it into
a large pitcher, and let it set to cool and settle. When
the peaches are cold, put them carefully into jars, and
pour the syrup over them, leaving any sediment which has
settled at the bottom, or strain the syrup. Some of the
kernels from the peach stones may be put in with the
peaches while boiling. Let them remain open one night,
then cover
2 1 4 THE E VER Y-DA Y COOK-BOOK.
TO PRESERVE CITRON.
Pare the citrons and cut them into slices about an inch
and a half thick, then into strips the same thickness, leaving
them the full length of the fruit ; take out all the seeds with
a small knife, then weigh, and to each pound of citron
put a pound of white sugar, make a syrup ; to ten pounds
put a pint of water, and simmer gently for twenty minutes ;
then put in the citron and boil for one hour, or until tender ;
before taking off the fire put in two lemonn, sliced thin,
seeds taken out, and two ounces of root ginger ; do not let
them boil long after the lemon and ginger are put in ; do not
stir them while boiling. The above is very fine if carefully
attended to
CRAB APPLES.
To each pound of fruit allow half a pound of sugar, and
a pint of water to three pounds of sugar. When the syrup is
boiling hot, drop in the apples. They will cook very quickly.
When done, fill a jar with the fruit, and fill it up with
syrup.
PINEAPPLE.
Pare the fruit, and be sure you take out all the eyes and
discolored parts. Cut in slices, and cut the slices in small
bits, taking out the core. Weigh the fruit, and put in a pan
with half as many pounds of sugar as of fruit. Let it stand
over night. In the morning put it over the fire and let it
boil rapidly for a minute only, as cooking long discolors it
Put it in the jars as directed.
GOOSEBERRY JAM.
To every eight pounds of red, rough, ripe gooseberries,
allow one quart of red-currant juice, five pounds of loaf
sugar. Have the fruit gathered in dry weather, and cut
THE E VER Y-DA Y COOK-BOOK. 3 1 5
off the tops and tails. Prepare one quart of red-currant
juice, the same as for red-currant jelly ; put it into a pre-
serving-pan with the sugar, and keep stirring until the latter
is dissolved. Keep it boiling for about five minutes ; skim
well; then put in the gooseberries, and let them boil
from one half to three quarters of an hour ; then turn the
whole into an earthen pan, and let it remain for two days.
Boil the jam up again until it looks clear ; put it into pots,
and when cold cover with oiled paper, and over the jars put
tissue paper, brushed over on both sides with the white of
an egg, and store away in a dry place. Care must be taken
in making this to keep the jam well stirred and well skimmed,
to prevent it burning at the bottom of the pan, and to have
it very clear.
BLACK CURRANT JAM.
Pick the currants carefully, and take equal quantities
of fruit and sugar. Pounded loaf-sugar is best. Dissolve
it over or mix it with the currants. Put in a very little
water or red-currant juice, boil and skim for twenty five
minutes.
RASPBERRY JAM.
To five or six pounds of fine red raspberries (not too
ripe) add an equal quantity of the finest quality of white
sugar. Mash the whole well in a preserving kettle ; add
about one quart of currant juice (a little less will do),
and boil gently until it jellies upon a cold plate ; then
put into small jars ; cover with brandied paper, and tie a
thick white paper over them. Keep in a dark, dry, and
cool place.
QUINCE PRESERVE.
Pare, core, and quarter your fruit, then weigh it and
allow t\n equal quantity of white sugar. Take the par*
fff EVER Y-DA Y COOK-BOOK.
.arf^ cores and put in a preserving kettle; cover them
water and boil for half an hour; then strain through
a hair sieve and put the juice back into the kettle and
boil; the quinces in it a little at a time until they are ten-
der; lift out as they are done with a drainer and lay on
a dish ; if the liquid seems scarce add more water. When
all are done throw in the' sugar and allow it to boil ten
minutes before putting in the quinces ; let them boil until
they change color, say one hour and a quarter, on a slow
fire ; while they are boiling occasionally slip a silver spoon
under them to see that they do not burn, but on no ac%
count stir them. Have two fresh lemons cut in thin slice ,,
and when the fruit is being put in jars lay a slice or two in
each.
RED-CURRANT JELLY.
Red-currants ; to every pint of juice allow three quarter
pounds of loaf-sugar. Have the fruit gathered in fine
weather ; pick it from the stalks, put it into a jar, and
place this jar in a saucepan of boiling water over the
fire, and let it simmer gently until the juice is well drawn
from the currants ; then strain them through a jelly-bag
of fine cloth, and, if the jelly is washed very clear, do not
squeeze them too much, as the skin and pulp from the
fruit will be pressed through with the juice, and so make
the jelly muddy. Measure the juice, and to each pint
allow three-quarter pounds of loaf-sugar ; put these into
a preserving-pan, set it over the fire, and keep stirring
the jelly until it is done, carefully removing every parti-
cle of scum as it rises, using a wooden or silver spoon
for the purpose, as metal or iron ones would spoil the
color of the jelly. When it has boiled from twenty
minutes to a half hour, put a little of the jelly on a plate,
and if firm when cool, it is done. Take it off the fire,
pour it into small gallipots, cover each of the pots with
THE EVER Y-DA Y CO OfC-BOOA". 2 1 7
an oiled paper, and then with a piece of tissue paper
brushed over on both sides with the wfyite of$negg. Label
the pots, adding the year when the jelly was made, and store it
away in a dry place. A jam may be made with the currants,
if they are not squeezed too dry, by adding a few fresh
raspberries, and boiling all together %ith sufficient sugar
to sweeten it nicely. As this preserve is not worth stor-
ing away, but is only for immediate eating, a smaller
proportion of "Stigar than usual will be found enough ; it
answers very well for children's puddings, or for a nursery
preserve.
APPLE JELLY.
Apples, water ; to every pint of syrup allow three quar-
ters of a pound of loaf-sugar. Pare and cut the apples
into pieces, remove the cores, and put them in a pre-
serving-pan with sufficient cold water to cover them. Let
them boil for an hour ; then draiij the syrup from them
through a hair sieve or jelly-bag, and measure the juice ;
to every pint allow three quarters of a pound of loaf-
sugar, and boil these together for three quarters of an
hour, removing every particle of scum as it rises, and
keeping the jelly well stirred, that it may not burn. A
little lemon-rind may be boiled with the apples, and a
small quantity of strained lemon-juice may be put in the
jelly, just before it is done, when the flavor is liked. This
jelly may be ornamented with preserved greengages,
or any other preserved fruit, aryi will turn out very
prettily for dessert. It should be stored away in small
pots.
BLACK-CURRANT JELLY.
Pick each currant individually, and heat the lot in a jar
set in boiling water, squeeze as before, and allow a pint
of juice to a pound o sugar, a little water may be added
2 1 8 THE E VER Y-DA Y COOK-BOOK.
if thought proper, or a little red-currant juice. Boil foi
half an hour, carefully removing the skimmings. Anothei
way : Clarify the sugar, and add the fruit to it whole s
boil for twenty minutes, and strain, then boil a few minutes
additional. Pot it and paper it when cool. The refuse
berries may be kept as black-currant jam, for tarts, dump-
lings, etc.
CRAB- APPLE JELLY.
Wash the fruit clean, put in a kettle, cover with water,
and boil until thoroughly cooked. Then pour it into a
sieve, and let it drain. Do not press it through. For each
pint of this liquor allow one pound of sugar. Boil from
twenty minutes to half an hour.
OTHER JELLIES.
Jellies can be made from quinces, peaches and apples by
following the directions for crab-apple jelly.
"WINE JELLY.
One box of Cox's gelatine, dissolved in one pint of cold
water, one pint of wine, one quart of boiling water, one
quart of granulated sugar, and three lemons.
CALVES' FEET JELLY.
Should be made at any rate the day before it is re-
quired. It is a simple affair to prepare it. Procure a
:ouple of feet and put them on the fire in three quarts
Df water ; let them boil for five hours, during which keep
skimming. Pass the liquor through a hair seive into a
basin, and let it firm, after which remove all the oil and
'at. Next take a teacupful of water, two wineglassfuls
jf sherry, the juice of half-a-dozen lemons and the rind
>f one, the whites and shells of five eggs, half-a-pound
THE E VER Y DAY COOK-BOOK. zig
of fine white sugar, and whisk the whole till the sugar be
melted, then add the jelly, place the whole on the fire in an
enameled stew-pan, and keep actively stirring till the compo-
sition comes to the boil ; pass it twice through a jelly-bag,
and then place it in the moulds."
ORANGE MARMALADE.
Allow pound for pound. Pare half the oranges and cut
the rind into shred-s. Boil in three waters until tender, and
set aside? Grate the rind of the remaining oranges ; take off
and throw away every bit of the thick white inner skin ;
quarter all the oranges and take out the seeds. Chop, or
cut them into small pieces ; drain all the juice that will come
away, without pressing them, over the sugar; heat this, stir-
ring until the sugar is dissolved, adding a very little water,
unless the oranges are very juicy. Boil and skim five or six
minutes; put in the boiled shreds, and cook ten minutes;
then the chopped fruit and grated peel, and boil twenty min-
utes longer. When cold, put into small jars, tied up with
bladder or with paper next the fruit, cloths dipped in wax
over all. A nicer way still is to put away in tumblers with
self-adjusting metal tops. Press brandied tissue paper down
closely to the fruit.
LEMON MARMALADE.
Is made as you would prepare orange allowing a pound
and a quarter of sugar to a pound of the fruit, and using but
half the grated peel.
QUINCE MARMALADE.
Gather the fruit when fully ripe ; pare, quarter and
core it ; boil the skins with as many teacupfuls of water,
as you have pounds of quinces ; when they are soft, mash
them, and strain the water from them, and put it to the
220 THE E VER Y-DA Y COOK-BOOK.
quinces ; boil them until they are soft enough to mac*
them fine ; rub them through a sieve ; put to the pulp a
many pounds of sugar ; stir them together, and set them
over a gentle fire, until it will fall from a spoon, like
jelly ; or try some in a saucer. If it jellies when cold, it is
enough.
Put it in pots or tumblers, and when cold, secure as di-
rected for jelly.
PEACH MARMALADE.
Peel ripe peaches, stone them, and cut them small ; weigi
three quarters of a pound of sugar for each pound of cut
fruit, and a teacup of water for each pound of sugar ; set it
over the fire ; when it boils, skim it clear, then put in the
peaches, let them boil quite fast ; mash them fine, and Jet
them boil until the whole is a jellied mass, and thick, then
put it in small jars or tumblers ; when cold, secure it as di-
rected for jellies. Half a pound of sugar for a pound of
fruit, will make nice marmalade.
APPLE BUTTER.
Boil one barrel of new cider down half, peel and core
three bushels of good cooking apples ; when the cider
has boiled to half the quantity, add the apples, and when
soft, stir constantly for from eight to ten hours. If done
it will adhere to an inverted plate. Put away in stone
jars (not earthen ware), covering first with writing-paper
cut to fit the jar, and press down closely upon the apple
butter ; cover the whole with thick brown paper snugly
tied down.
LEMON BUTTER.
Beat six eggs, one fourth pound butter, one pound
sugar, the rind and juice of three Demons; mixed to
THE E VER Y-DA Y COOK-BOOK: 2 2 r
gether and set in a pan of hot water to cook. Very nice for
tarts, or to eat with bread.
PEACH BUTTER.
Take pound for pound of peaches and sugar; cook
peaches alone until they become soft, then put in one half
the sugar, and stir for one half hour ; then the remainder of
sugar, and stir an hour and a half. Season with cloves and
cinnamon.
APPLE GINGER.
(A DESSERT DISH.)
Two pounds of any kind of hard apples, two pounds
of loaf sugar, one and one half pint of water, one ounce
of tincture of ginger. Boil the sugar and water until
they form a rich syrup, adding the ginger when it boils
up. Pare, core, and cut the apples into pieces ; dip them
in cold water to preserve the color, and boil them in the
syrup until transparent ; but be careful not to let them
break. Put the pieces of apple into jars, pour over the
syrup, and carefully exclude the air, by well covering
them. It will remain good for some time, if kept in a dry
place.
ICED CURRANTS.
One quarter pint of water, the whites of two eggs, cur-
rants, pounded sugar. Select very fine bunches of red
or white currants, and well beat the whites of the eggs.
Mix these with water ; then take the currants, a bunch at
a time, and dip them in ; let them drain for a minute or
two, and roll them in very finely pounded sugar. Lay
them to dry on paper, when the sugar will crystallize
round each currant, and have a very pretty effect. All
fresh fruit may be prepared in the same manner ; and a
222 THE E VER Y-DA Y COOK BOOK.
mixture of various fruits iced in this manner, and ar-
ranged on one dish, looks very well for a summer des-
sert.
TO BOTTLE FRESH FRUIT.
(VERY USEFUL IN WINTER.)
Fresh fruit, such as currants, raspberries, cherries,
gooseberries, plums of all kinds, damsons, etc.; wide-
mouthed glass bottles, new corks to fit them tightly.
Let the fruit be full grown, but not too ripe, and gathered
in dry weather. Pick it off the stalks without bruising
or breaking the skin, and reject any that is at all blem-
ished ; if gathered in the damp, or if the skins are cut at
all, the fruit will mould. Have ready some perfectly dry
glass bottles, and some nice new soft corks or bungs ;
burn a match in each bottle, to exhaust the air, and
quickly place the fruit in to be preserved ; gently cork
the bottles, and put them into a very cool oven, where let
them remain until the fruit has shrunk away a fourth
part. Then take the bottles out, do not open them, but
immediately beat the corks in tight, cut off the tops, and
cover them with melted resin. If kept in a dry place,
the fruit will remain good for months ; and on this
principally depends the success of the preparation, for
if stored away in a place that is the least damp, the fruit will
soon spoil.
TO GREEN PRUIT FOR PRESERVING IN SUGAR OR
VINEGAR.
Apples, pears, limes, plums, apricots, etc., for pre-
serving or pickling, may be greened thus ; Put vine-
leaves under, between, and over the fruit in a preserving
kettle ; put small bits of alum, the size of a pea, say a
dozen bits to a kettleful ; put enough water to cover
THE E VERY-DA Y COOK-BOOK.
223
the fruit, cover the kettle close to exclude all outer air,
set it over a gentle fire, let them simmer; when they are
tender drain off the water; if they are not a fine green
let them become cold, then put vine-leaves and a bit of
saleratus or soda with them, and set them over a slow
fire until they begin to simmer; a bit of soda or saleratus
the size of a small nutmeg will have the desired effect;
then spread them out to cool, after which finish as
severally directed.
TO COLOR PRESERVES PINK.
By putting in with it a little cochineal powdered fine;
then finish in the syrup.
TO COLOR FRUIT YELLOW.
Boil the fruit with fresh skin lemons in water to cover
them, until it is tender; then take it up, spread it on
dishes to cool, and finish as may be directed.
CANNED STRAWBERRIES.
After the berries are pulled, let as many as can be put
carefully in the preserve kettle at once be placed on a
platter. To each pound of fruit add three-fourths of a
pound of sugar; let them stand two or three hours, till
the juice is drawn from them; pour it in the kettle and
let it come to a boil, and remove the scum which rises;
then put in the berries very carefully. As soon as they
come thoroughly to a boil put them in warm jars, and
seal while boiling hot. Be sure the cans are air-tight.
CANNED PEACHES.
Select some fine, free-stone peaches; pare, cut in two
and stone them. Immerse in cold water, taking care
not to break the fruit. See that the peaches are not
424
THE E VERY-DAY COOK-BOOK.
over ripe. Place in the kettle, scattering sugar between
the layers the sugar should be in the proportion of a
full tablespoonful to a quart of fruit. To prevent burn-
ing put a little water in the kettle. Heat slowly to a
boil, then boil for three or four minutes. Can and seal
the fruit.
CANNED PEARS.
Prepare and can precisely like peaches in preceding re-
cipe, except that they require longer cooking. When done
they are easily pierced with a silver fork.
CANNED PLUMS.
To every pound of fruit allow three quarters of a pound
of sugar; for the thin syrup, a quarter of a pound of sugar ;
to each pint of water. Select fine fruit, and prick with a
needle to prevent bursting. Simmer gently in a syrup made
with the above proportion of sugar and water. Let them
boil not longer than five minutes. Put the plums in a jar,
pour in the hot syrup, and seal. Greengages are also deli-
cious done in this manner.
CANNED CURRANTS.
Look them over carefully, stem and weigh them,
allowing a- pound of sugar to every one of fruit ; put
them in a kettle, cover, and leave them to heat slowly
and stew gently for twenty or thirty minutes ; then add
the sugar, and shake the kettle occasionally to make it
mix with the fruit ; do not allow it to boil, but keep as
hot as possible until the sugar is dissolved, then pour it
THE E VER Y-DA Y COOK-BOOK. 225
in cans and secure the covers at once. White currants are
beautiful preserved in this way.
CANNED PINEAPPLE.
For six pounds of fruit when cut and ready to can make
syrup with two and a half pounds of sugar and nearly
three pints of water , boil syrup five minutes and skim or
strain if necessary; then add the fruit, and let it boil up;
have cans hot, fill and shut up as soon as possible. Use
the best white sugar. As the cans cool, keep tightening
them up.
TO CAN QUINCES,
Cut the quinces into thin slices like apples for pies.
To one quart jarful of quince take a coffee-saucer and a
half of sugar and a coffee-cup of water; put the sugar
and water on the fire, and when boiling put in the
quinces ; have ready the jars with their fastenings, stand
the jars in a pan .of boiling water on the stove, and when
the quince is clear and tender put rapidly into the jars,
fruit and syrup together. The jars must be filled so that
the syrup overflows, and fastened up tight as quickly as
possible.
CANNING TOMATOES.
Scald your tomatoes, remove the skins, cut in small pieces,
put in a porcelain kettle, salt to taste, and boil fifteen min-
utes ; have tin cans filled with hot water ; pour the water out:
and fill with tomatoes; solder tops on immediately withf'
shellac and rosin melted together.
CANNED CORN.
Dissolve an ounce tartaric acid in half teacup water,
and take one tablespoon to two quarts of sweet corn ;
226 THE E VERY-DAY COOK-BOOK.
cook, and while boiling hot, fill the cans, which should
be tin. When used turn into a colander, rinse with cold
water, add a little soda and sugar while cooking, and
season with butter, pepper and salt.
ICES, ICE-CREAM, CANDY.
CURRANT ICE.
One pint of currant juice, one pound of sugar, and
pint of water; put in freezer, and when partly frozen
r.dd the whites of three eggs well beaten.
STRAWBERRY OR RASPBERRY ICE.
One quart of berries. Extract the juice and strain;
one pint of sugar, dissolved in the juice; one lemon, juice
only; half pint of water.
ORANGE AND LEMON ICES.
The rind of three oranges grated and steeped a few
moments in a little more than a pint of water; strain one
pint of this on a pound of sugar and then add one pint
of orange or lemon juice; pour in the freezer, and when
half frozen add the whites of four eggs beaten to a stL'f
froth.
ICE-CREAM.
One quart of new milk, two eggs, two tablespoons of
corn-starch; heat the milk in a dish set in hot water, then
stir in the corn-starch mixed smooth in a little of the milk;
*
let it boil for one or two minutes, then remove from stove
and cool, and stir in the egg and a half pound of sugar.
If to be extra nice, add a pint of rich cream, and one
fourth pound of sugar, strain the mixture, and when
cool add the flavoring, and freeze as follows: Prepare
228 THE E VERY-DAY COOK-BOOK.
freezer in the usual manner, turn the crank one hundred
times, then pour upon the ice and salt a quart of boiling
water from the tea-kettle. Fill up again with ice and
salt, turn the crank fifty times one way and twenty-five
the other (which serves to scrape the cream from sides of
freezer); by this time it will turn yery hard, indicating
that the cream is frozen sufficiently.
VANILLA OR LEMON ICE-CREAM.
Take two drachms of vanilla or lemon-peel, one quart
of milk, half a pound of sugar, one pint of cream, and
the yolks of three eggs; beat the yolks well, and stir them
with the milk, then add the other ingredients; set it over
a moderate fire, and stir it constantly with a silver spoon
until it is boiling hot, then take out the lemon peel or
vanilla, and, when cold, freeze it.
>
STRAWBERRY ICE-CREAM.
Sprinkle strawberries with sugar, wash well and rub
through a sieve; to a pint of the juice add half a pint of
good cream; make it very sweet; freeze, and w r hen be-
ginning to set, stir lightly one pint of cream whipped,
and lastly a handful of whole strawberries, sweetened. It
may then be put in a mould and imbedded in ice, or kept
in the freezer; or mash with a potato-pounder in an
earthem bowl one quart of strawberries withone pound of
Sugar, rub it through a colander, add one quart of sweet
cream and freeze. Or, if not in the' strawberry season,
use the French bottled strawberries (or any canned
ones), mix juice with half a pint of cream, sweeten and
freeze; when partially set add whipped cream and str"V-
berries.
THE E VER Y-DA Y COOK-BOOK. 229
CHOCOLATE ICE-CREAM.
Take six ounces of chocolate, a pint of cream, half a pint
of new milk, and half a pint of sugar. Rub the chocolate
down into the milk and mix thoroughly, adding the cream
and sugar. The milk should be heated almost to boiling.
Heat until it thickens, stirring constantly. Strain and set
aside to cool, afterwards freeze. This makes perhaps the
most favorite of ice-creams.
CREAM CANDIES.
Three and one half pounds of sugar to one and one half
pints of water ; dissolve in the water before putting with
the sugar one quarter of an ounce of fine white gum arabic,
and when added to the sugar put in one teaspoon of cream
of tartar. The candy should not be boiled quite to the
brittle stage. The proper degree can be ascertained if,
when a small skimmer is put in and taken out, when blow-
ing through the holes of the skimmer, the melted sugar
is forced through in feathery filaments ; remove from the
fire at this point and rub the syrup against the sides of
the dish with an iron spoon. If it is to be a chocolate
candy, add two ounces of chocolate finely sifted and such fla-
voring as you prefer, vanilla, rose, or orange. If you wish
to make cocoanut candy, add this while soft and stir until
cold.
PINEAPPLE ICE-CREAM.
Three pints of cream, two large ripe pineapples, two,
pounds powdered sugar; slice the pineapples thin, scat-
ter the sugar between the slices, cover and let the fruit
stand three hours, cut or chop it up in the syrup, and
strain through a hair sieve or double bag of coarse lace ;
beat gradually into the cream, and freeze as rapidly as
possible ; reserve a few pieces of pineapple unsugared.
230 THE E VERY-DAY COOKBOOK.
:ut into square bits, and stir through cream when half
frozen, first a pint of well-whipped cream, and then the
fruit. Peach ice-cream may be made in the same way.
ITALIAN CREAM.
Put one ounce of soaked isinglass, six ounces of loaf-
sugar, half a stick of vanilla, and one pint of milk into a
saucepan; boil slowly; and stir all the time until the isin-
glass is dissolved; strain the mixture, and when a little
cool mix it with a pint of thick cream. Beat thoroughly
until it thickens. Pour into a large or individual moulds,
and put in ice-box until wanted.
TO MAKE BARLEY-SUGAR.
To every pound of sugar allow one half pint of
water, one half the white of an egg. Put the sugar
into a well-tinned saucepan, with the water, and when
the former is dissolved, set it over a moderate fire,
adding the well-beaten egg before the mixture gets
warm, and stir it well together. When it boils, re-
move the scum as it rises, and keep it boiling until
no more appears, and the syrup looks perfectly clear;
then strain it through a fine sieve or muslin bag, and
put it back into the saucepan. Boil it again like
caramel, until it is brittle when a little is dropped in a
pasin of cold water; it is then sufficiently boiled. Add
4 little lemon juice and a few drops of the essence of
temon, and let it stand for a minute or two. Have ready
a marble slab or large dish rubbed over with salad oil;
pour the sugar on it, and cut it into strips with a pair of
scissors; these strips should then be twisted, and the bar-
ley-sugar stored away in a very dry place. It may be
termed into lozenges or drops, by dropping the sugar in a
Very small quantity at a time on to the oiled slab or dish.
THE E VERY-DAY COOK-BOOK.
TO MAKE EVERTON TOFFEE.
231
One pound of powdered loaf-sugar, one teacupful of
water, one quarter pound of butter, six drops of essence of
lemon. Put the water and sugar into a brass pan, and beat
the butter to a cream. When the sugar is dissolved, add
the butter, and keep stirring the mixture over the fire until
it sets when a little is poured on to a buttered dish ; and,,
just before the toffee is done add the essence of lemon.
Butter a dish or tin, pour on it the mixture, and when
cool it will easily separate from the dish. Butter-Scotch,
an excellent thing for coughs, is made with brown, in-
stead of white sugar, omitting the water, and flavored with
one half ounce of ginger. It is made in the same manner as
toffee.
COCOANUT DROPS
To one grated cocoanut add half its weight of sugar and
the white of one egg, cut to a stiff froth ; mix thoroughly
and drop on buttered white paper or tin sheets. Bake fifteen
minutes.
MOLASSES CANDY.
One cup c*f molasses, two cups of sugar, one tablespoon
vinegar, a little butter and vanilla ; boil ten minutes, then
cool it enough to pull.
CHOCOLATE CARAMELS.
Two cups of brown sugar, one cup of molasses, one cup
chocolate grated fine, one cup of boiled milk, one table-
spoon of flour ; butter the size of a large English walnut ;
let it boil slowly and pour on flat tins to cool ; mark off while
warm.
5 TffL EVERY-D AY COOK-BOOK*
LEMON CANDY.
Put into a kettle three and one half pounds of sugar, one
and one half pints of water, and one teaspoon of cream of
tartar. Let it boil until it becomes brittle when dropped in
cold water ; when sufficiently done take off the fire and pour
in a shallow dish which has been greased with a little butter.
When this has cooled so that it can be handled, add a tea-
spoon of tartaric acid and the same quantity of extract of
lemon, and work them into the mass. The acid must be fine
and free from lumps. Work this in until evenly distributed,
and no more, as it will tend to destroy the transparency of
the candy. This method may be used for preparing all other
candies, as pine-apple, etc., using different flavors.
DRINKS.
TO MAKE GREEN TEA.
Have ready a kettle of water boiling fast, pour some
the teapot, let it remain for a few minutes, then
throw it out ; measure a teaspoonful of tea for each two
persons, put it in the pot pour on it about a gill of boil-
ing water, cover it close for five minutes, then fill it up ;
have a covered pitcher of boiling water with it ; when
two cups are poured from it, fill it up; you will thus
keep the strength good and equal. If the company is
large, it is best to have some of the tea drawn in the
O '
covered pitcher, and replenish the tea-pot or urn when it 13
exhausted.
TO MAKE BLACK TEA
Make as directed for green tea.
ICED TEA.
Prepare tea in the morning, making it stronger and
sweeter than usual ; strain and pour into a clean stone
jug or glass bottle, and set aside in the ice-chest until
ready to use. Drink from goblets without cream.
Serve ice broken in small pieces on a platter nicely
garnished with well-washed grape-leaves. Iced tea may
be prepared from either green or black alone, but it is
considered an improvement to mix the two. Tea made
234 THE E VER Y-DA Y COOK-BOOK.
like that for iced-tea (or that left in the tea-pot after a
meal), with sugar to taste, a slice or two of lemon, a little
of the juice, and some pieces of cracked ice, makes a de-
lightful drink. Serve in glasses.
TO MAKE COFFEE.
Take a good-sized cupful of ground coffee, and pour
into a quart of boiling water, with the white of an egg
and the crushed shell. Stir well together, adding a half-
cupful of cold water to clear. Put into the coffee-boiler
and boil for about a quarter of an hour; after standing
for a little to settle, pour into your coffee-pot, which
should be well-scalded, and send to the table. The coffee
should be stirred as it boils. To make cofffa au lait, take
a pint each of hot made coffee and boiling milk; strain
through thin muslin into coffee-pot, to get rid of the
grounds, and serve hot.
CHOCOLATE.
Take six tablespoons scraped chocolate, or three of
chocolate and three of cocoa, dissolve in a quart of boil-
ing water, boil hard fifteen minutes, add one quart of
rich milk, let scald and serve hot; this is enough for sis
persons. Cocoa can also be made after this receipt. Som<.
boil either cocoa or chocolate only one minute and ther
serve, while others make it the day before using, boiling
it for one hour, and when cool skimming off the oil, and
when wanted for use, heat it to the boiling point and add
the milk. In this way it is equally good and much mort
wholesome. Cocoa is from the seed of the fruit of a
small tropical tree. There are several forms in which it
is sold, the most nutritious and convenient being choco-
late, the next cocoa, then cocoa nibs, and last cocoa
shells. The ground bean is simply cocoa; ground fine
and mixed with sugar it is chocolate; the beans broken
into bits are "nibs." The shells are the shells of the
THE E VERY-DAY COOKBOOK. 235
bean, usually removed before grinding. The beans are
roasted like coffee, and ground between hot rollers.
LEMON SYRUP.
lake the juice of twelve lemons, grate the rind of six
in it, let it stand over night, then take six pounds of
white sugar, and make a thick syrup. When it is quite
cool, strain the juice into it, and squeeze as much oil
from the grated rind as will suit the taste. A table-
spoonful in a goblet of water will make a delicious
drink on a hot day, far superior to that prepared from
the stuff commonly sold as lemon syrup
STRAWBERRY SYRUP.
Take fine ripe strawberries, crush them in a cloth, and
press ihe juice from them; to each pint of it put a pint
of simple syrup, boil gently for one hour, then let it be-
come cold, and bottle it; cork and seal it. When served,
reduce it to taste with water, set it on ice, and serve in
small tumblers half filled.
RASPBERRY SYRUP.
Make as directed for strawberry.
STRAWBERRY SHERBET.
Take fourteen ounces of picked strawberries, crush
,hem in a mortar, then add to them a quart of water;
pour this into a basin, with a lemon sliced, and a tea-
spoonful of orange-flower water; let it remain for Jwo
or three hours. Put eighteen ounces of sugar into an-
other basin, cover it with a cloth, through which pour
the strawberry juice, after as much has run through as
will; gather up the cloth, and squeeze out as much
juice as possible from it; when the sugar is all dissolved,
236 THE E VERY-DAY COCK-BOOR.
strain it again; set the vessel containing it on ice, until
ready to serve.
RASPBERRY VINEGAR.
To four quarts red raspberries, put enough vinegar to
cover, and let them stand twenty-four hours; scald and
Strain it; add a pound of sugar to one pint of juice; boil
it twenty minutes, and bottle; it is then ready for use
and will keep years. To one glass of water add a great
spoonful. It is much relished by the sick. Very nice.
LEMONADE.
Take half a pound of loaf-sugar and reduce it to a
syrup with one pint of water; add the rind of five lem-
ons and let stand an hour; remove the rinds and add
the strained juice of the lemons; add one bottle of
" Apollinaris" water, and a block of ice in centre of bowl.
Peel one lemon and cut it up into thin slices, divide each
slice in two, and put in lemodade. Claret or fine cordials
may be added if desired. Serve with a piece of lemon
in each glass.
EGG NOGG.
Whip the whites and yolks of six eggs into a stiff
cream, adding a half cupful of sugar. Pour into a quart
of rich milk, adding a half pint of good brandy, and a
little flavoring of nutmeg. Stir up and thoroughly mix
the ingredients, and add the whites of three additional
eggs well whipped.
' . *
RAISIN WINE.
Take two pounds of raisins, seed and chop them, a
iemon, a pound of white sugar, and about two gallons
of boiling water. Pour into a stone jar, and stir daily
THE E VERY-DAY COGK-BvOK. 237
for six or eight days. Strain, bottle, and put in a cool
place for ten days or so, when the wine will be ready
for use.
CURRANT WINE.
The currants should be quite ripe. Stem, mash, and
Strain them, adding a half pint of water, and less than a
pound of sugar, to a quart of the mashed fruit. Stir
well up together a.:d pour into a clean cask, leaving the
bung-hole open, or covered with a piece of lace. It
should stand for a month to ferment, when it will be
ready for bottling.
GINGER WINE.
One half pound of cinnamon bark, four ounces of
pimento, two ounces of mace, three-quarters of an ounce
of capsicum, three-quarters of a pound of ginger root,
five gallons of alcohol ; macerate and strain or filter, after
standing fifteen days. ' Now make syrup, thirty pounds
of white sugar, half pound of tartaric acid, one and a
half pounds of cream tartar, dissolved with warm water,
clarify with white of two eggs, and add soft water to
make forty gallons. Color with cochineal and let it
stand six months before use.
FINE MILK PUNCH.
Pare off the yellow rind of four large lemons, and
steep it for twenty-four hours in a quart of brandy or
rum. Then mix with it the juice of the lemons, a pound
and a half of loaf-sugar ; two grated nutmegs, and a
quart of water. Add a quart of rich unskimmed milk,
made boiling hot, and strain the whole through a jelly-
bag. You may either use it as soon as it is cold, or make
a larger quantity (in the above proportions), and, bottle
it. It will keeo several months.
238 THE EVERY-DAY COOK-BOOK.
CLARET CUP.
One quart bottle of claret, one bottle of soda water,
one lemon cut very thin, four tablespoons of powdered
sugar, quarter of a teaspoon of grated nutmeg, one
liquor glass of brandy, one wine glass of sherry v r ine.
Half an hour before it is to be used, put in a large piece
of ice. so that it may get perfectly cold.
ROMAN PUNCH.
Grate the yellow rinds of four lemons and two oranges
upon two pounds of loaf-sugar. Squeeze on the juice of
the lemons and oranges; cover it, and let it stand till
next day. Then strain it through a sieve, add a bottle
of champagne, and the whites of eight eggs beaten to
froth. You may freeze it or not.
CREAM NECTAR.
Dissolve two pounds of crushed sugar, in three quarts
of water; boil down to two quarts; drop in the white of
an egg while boiling; then strain, and put in the tartaric
acid; when cold drop in the lemon to your taste; then
bottle and cork. Shake two or three times a day.
RED CURRANT CORDIAL.
To two quarts of red currants put one quart of
whiskey; let it stand twenty-four hours, then bruise and
strain through a flannel bag. To every two quarts of this
liquor, add one pound of loaf-sugar, add quarter of a
pound of ginger well bruised and boiled; let the whole
stand to settle, then strain or filter; bottle and cork, seal
the corks tightly. It is an improvement to have half
red raspberry juice if the flavor is liked. The above
is fit for use in a month.
THE~EVERY-DAY COOK-BOOK.
ELDERBERRY SYRUP.
Take elderberries perfectly ripe, wash and strain them,
put a pint of molasses to a pint of the juice, boil it
twenty minutes, stirring constantly, when cold add to
each quart a pint of French brandy; bottle and cork it
tight. It is an excellent remedy for a cough.
INVALID COOKERY.
'PORT WINE JELLY.
Melt in a little warm water an ounce of isinglass; sti?
k into a pint of port wine, adding two ounces of sugaf
candy, an ounce of gum arabic, and half a nutmeg, grated.
Mix all well and boil it ten minutes; or till everything is
thoroughly dissolved. Then strain it through muslin and
set it away to get cold.
TAPIOCA JELLY.
Wash the tapioca carefully in two or three waters, then
soak it for five or six hours, simmer it then in a stewpan
until it becomes quite clear, add a little of the juice of a
lemon, vine if desired.
ARROWROOT WINE JELLY.
One cup boiling water, two heaping teaspoons arrov/-
root, two heaping teaspoons white sugar, one tablespoon-
ful brandy or three tablespoonsful of wfne. An excellent
corrective to weak bowels.
JELLIED CHICKEN.
Cook six chickens in a small quantity of water, until
the meat will part from the bone easily; season to taste
with salt and pepper; just as soon as cold enough to
handle, remove bones and skin; place meat in a deep pan
or mold, just as it comes from the bone, using gizzard,
liver and heart, until the mould is nearly full. To the
THE E VERY-DAY COOK-BOOK. 24!
water left in the kettle, add three fourths of a box of
Cox's gelatine (some add juice of lemon), dissolved in a
little warm water, and boil until it is reduced to a little
less than a quart, pour over the chicken in the mould,
leave to cool, cut with a very sharp knife and sefvA. The
slices will not easily break up if directions are followed.
CHICKEN BROTH.
Half fowl, or the inferior joints of a whole one, one
quart of water, one blade of mace, half onion, a small
bunch of sweet herbs, salt to taste, ten peppercorns. If
a young one be used for this broth, the inferior joints
may be put in the broth, and the best pieces reserved for
dressing in some other manner. Put the fowl into a
saucepan, with all the ingredients, and simmer gently
for one and a half hours, carefully skimming the broth
well. When done, strain, and put by in a cool place
until wanted; then take all the fat off the top, warm up
as much as may be required, and serve. This broth is,
of course, only for those invalids whose stomachs are
strong enough to digest it, with a flavoring of herbs, etc.
It may be made in the same manner as beef-tea, with
water and salt only; but the preparation will be buttaste-?
less and insipid. When the invalid cannot digest this
chicken broth with the flavoring, we would recommend
plain beef-tea in preference to plain chicken tea, which it
would be without the addition of herbs, onions, etc..
TO MAKE GRUEL.
One tablespoonful of Robinson's patent groats, two
tablespoonful of cold water, one pint of boiling water.
Mix the prepared groats smoothly with the cold water
in a basin; pour over them the boiling water, stirring it
all the time. Put it into a very clean saucepan; boil the
gruel for ten minutes, keeping it well stirred; sweeten to
242 THE E VERY-DAY COOK-BOOK.
taste, and serve. It may be flavored with a small piece
of lemon-peel, by boiling it in the gruel, or a little grated
t*utmeg, may be put in; but in these matters the taste of
the patient should be consulted. Pour the gruel in a
tumbler and serve. When wine is allowed to the invalid,
two tablespoonful of sherry or port make this prepara-
tion very nice. In cases of colds, the same quantity of
spirits is sometimes added instead of wine.
BARLEY WATER.
Put a large tablespoonful of well-washed pearl-barley
into a pitcher; pour over it boiling water; cover it, and
let it remain till cold; then drain off the water; sweeten
to taste, and, if liked, add the juice of a lemon, and
grated nutmeg.
ARROWROOT BLANC-MANGE.
Put a quart of milk to boil, take an ounce of Bermuda
arrowroot ground fine, make it a smooth batter with
cold milk, add a teaspoonful of salt; when the milk is
boiling hot, stir the batter into it, continue to stir it over
a gentle fire (that it may not be scorched) for three or
four minutes, sweeten to taste with double refined sugar,
and flavor with lemon extract or orange-flower water, 01
boil a stick of cinnamon or vanilla bean in the milk be-
fore putting in the arrowroot; dip a mould into cold
water, strain the blanc-mange through a muslin into the
mould, when perfectly cold turn it out; serve currant
jelly or jam with it.
LEMONADE FOR INVALIDS.
One half a lemon, lump sugar to taste, one pint of boil
ing water. Pare off the rind of the lemon thinly; cut the
lemon into two or three thick slices, and remove as much
THE EVERY-DAV COOK-BOOK. 243
as possible of the white outside pith, and all the pips.
Put the slices of lemon, the peei, and lump-sugar into a
jug; pour over the boiling water; cover it closely, and in
two hours it will be fit to drink. It should either be
strained or poured off from the sediment.
MUTTON BROTH.
is frequently ordered as a preparation for invalids. For
the sick-room such broth must be made as plainly as
possible, and so as to secure the juice of the meat. Boil
slowly a couple of pounds of lean mutton for two hours,
skim it very carefully as it simmers and do not put ; n
very much salt. If the doctor permits, some vegetable
as seasoning may be added, and for some broths a little
fine barley or rice is added.
FLAX-SEED LEMONADE.
Four tablespoons flax seed (whole), one quart boiling
fvater poured on the flax seed, juice of two lemons, leav-
ing out the peel. Sweeten to taste; steep three hours in
a covered pitcher. If too thick, put in cold water with
the lemon juice and sugar. Ice for drinking. It is
splendid for colds.
ARROWROOT.
This is very nourishing and light, either for invalids or
infants; make it with milk or water put a pint of either
into a stew-pan, make it boiling hot, add a saltspoonful
Df salt, put a heaped teaspoonful of ground Bermuda
arrowroot into a cup, make it smooth with cold milk, stir
it into the stew-pan, and let it simmer for two or three
minutes; then turn it into a bowl, sweeten and grate
nutmeg over, if liked; should it be preferred thin, use
less arrowroot This should be made only as much as is
wanted at a time, since it will become as thin as water if
neated over.
244 THE E VER Y-DA Y COOK-BOOK.
STEWED RABBITS IN MILK.
Two very young rabbits, not nearly halt grown; one
and one half pints of milk, one blade of mace, one des-
sertspoonful of flour, a little salt and cayenne. Mix the
flour very smoothly with four tablespoonfuls of the milk,
and when this is well mixed, add the remainder. Cut up
the rabbits into joints, put them into a stew-pan with the
milk and other ingredients, and simmer them very gently
until quite tender. Stir the contents from time to time,
to keep the milk smooth and prevent it from burning.
Half an hour will be sufficient for the cooking of this
dish.
SLIPPERY-ELM BARK TEA.
Break the bark into bits, pour boiling water over it,
cover and let it infuse until cold. Sweeten, ice, and
take for summer disorders, or add lemon juice and drink
for a bad cold.
BEEF TEA.
One pound lean beef, cut into small pieces. Put into a
jar without a drop of water; cover tightly, and set in a
pot of cold water. Heat gradually to a boil, and con-
tinue this steadily for three or four hours, until the meat
is like white-rags, and the juice all drawn out. Season
with salt to taste, and when cold, skim.
EGG WINE.
One egg, one tablespoonful and one half glass of cold
water, one glass of sherry, sugar and grated nutmeg to
taste. Beat the egg, mixing with it a tablespoonful of cold
water; make the wine and water hot, but not boiling;
pour it on the egg, stirring all the time. Add sufficient
lump-sugar to sweeten the mixture, and a little grated
THE E VER Y-DA Y COOK-BOOK. 2 45
nutmeg ; put all into a very clean saucepan, set it on a
gentle fire, and stir the contents one way until they thicken,
but do not allow them to boil. Serve in a glass with sippets
of toasted bread or plain crisp biscuits. When the egg is
not warmed, the mixture will be found easier of digestion,
but it is not so pleasant a drink.
TOAST WATER.
Slices of toast, nicely browned, without a symptom of burn-
ing. Enough boiling water to cover them. Cover closely,
and let them steep until cold. Strain the water, sweeten to
taste, and put a piece of ice in each glassful.
ONION GRUEL.
is excellent for a cold. Slice down a few onions and boil
them in a pint of new milk, stir in a sprinkle of oatmeal
and a very little salt, boil till the onions are quite tender,
then sup rapidly and go to bed.
COSMETIQUES.
COMPLEXION "WASH.
Put in a vial one drachm of benzoin gum in powder, owe
drachm nutmeg oil, six drops of orange-blossom tea, or
apple blossoms put in half pint of rain-water and boiled
down to one teaspoonful and strained, one pint of sherry
wine. Bathe the face morning and night ; will remove
all flesh worms and freckles, and give a beautiful com-
plexion. Or, put one ounce of powdered gum of benzoin in
pint of whiskey ; to use, put in water in wash-bowl till it is
milky, allowing it to dry without wiping. This is perfectly
harmless.
TO CLEAR A TANNED SKIN.
Wash with a solution of carbonate of soda and a little
lemon juice ; then with Fuller's earth water, or the juice of
unripe grapes.
OIL TO MAKE THE HAIR CURL
Olive oil, one pound ; oil of organum, one drachm ; oil 0!
rosemary, one and one half drachms. Mix.
WRINKLES IN THE SKIN.
White wax, one ounce ; strained honey, two ounces ; ju 'f
of lily bulbs, two ounces. The foregoing melted and stir* 4
together will remove wrinkles.
THE EVERY DAY COOK-BOOK.
PEARL WATER FOR THE PACE.
247
Put half a pound of best Windsor soap scraped fine into
half a gallon of boiling water ; stir it well until it cools ; add
a. pint of spirits of wine and half an ounce of oil of rose-
mary; stir well. This is a good cosmetique, and will re-
move freckles.
PEARL DENTIFRICE.
Prepare chalk, one half pound ; powdered myrrh, two
ounces ; camphor, two drachms ; orris root powdered, two
ounces. Moisten the camphor with alconoi and mix all
well together.
WASH FOR A BLOTCHED FACE.
Rose water, three ounces ; sulphate of zinc, one
drachm ; mix. Wet the face with it, gently dry it and
then touch it over with cold cream, which also gently
dry off.
PACE POWDER.
Take of wheat starch one pound ; powdered orris root,
three ounces ; oil of lemon, thirty drops ; oil of berga-
mot, oil of cloves, each fifteen drops. Rub thoroughly
together.
BANDOLINE.
To one quart of rose water add an ounce and a half of
gum tragacanth ; let it stand forty-eight hours, frequently
straining it, then strain through a coarse linen cloth ; let it
stand two days, and again strain ; add to it a drachm of oil
of roses ; used by ladies dressing their hair, to make it lie in
any position.
248 THE E VER Y-DA Y COOK-BOOK.
One pennyworth of borax, half a pint of olive oil, one pint
of boiling water.
Mode: Pour the boiling water -over the borax and oil ; let
it cool ; then put the mixture into a bottle. Shake it
before using, and apply it with a flannel. Camphor and
borax, dissolved in boiling water and left to cool, make a
very good wash for the hair ; as also does rosemary water
mixed with a little borax. After using any of these washes,
when the hair becomes thoroughly dry, a little pomatum
or oil should be rubbed in, to make it smooth and
glossy.
MISCELLANEOUS.
AN EXCELLENT HARD SOAR
Pour twelve quarts soft boiling water oti two and one
half pounds of unslacked lime: dissolve five pounds sal
soda in twelve quarts soft hot water; then mix and let
them remain from twelve to twenty-four hours. Pour
off all the clear Huid, being careful not to allow any of
the sediment to run off; boil three and one half pounds
clean grease and. three or four ounces of rosin in the
above lye till the grease disappears; pour into a box and
let it stand a day to stiffen and then cut in bars. It is
as well to put the lime in all the water and then add the
soda. After pouring off the fluid, add two or three gal-
lons of water and let it stand wilh the lime and soda
dregs a day or two. This makes an excellent washing
fluid to boil or soak the clothes in, with one pint in a
boiler of water.
TO WASH WOOLLEN BLANKETS.
Dissolve soap enough to make a good suds in boiling
water, add a tablespoon of- aqua ammonia; when scald-
ing hot, turn over your blankets. If convenient, use a
pounder, or any way to work thoroughly through the
suds without rubbing on a board. Rinse well in hot
water. There is v.sually soap enough from the first suds
to make the second soft; if not, add a little soap and
ammonia; and after being put through the wringer let
two persons, standing opposite, pull them into .shape;
2 S THE EVERY-DAY COOK-BOOK.
dry in the sun. White flannels may be washed in the same
same way without shrinking. Calicoes and other colored
fabrics can, before washing, be advantageously soaked for a
time in a pail of water to which a spoonful of ox gall has
been added. It helps to keep the color. A teacup of lye to a
pail of water will improve the color of black goods when
necessary to wash them, and vinegar in the rinsing water of
pink or green will brighten those colors, as will soda for
purple and blue.
FOR CLOTHES THAT FADE.
One ounce sugar of lead in a pail of rain water. Soak
over night.
LAMP-WICKS.
To insure a good light, wicks must be changed often as
they soon become clogged, and do not permit the free passage
of the oil. Soaking wicks in vinegar twenty-four hours before
placing in lamp insures a clear flame.
TO MAKE OLD CRAPE LOOK NEARLY EQUAL TO NEW.
Place a little water in a teakettle, and let it boil until
there is plenty of steam from the spout ; then holding the
crape in both hands, pass it to and fro several times
through the steam, and it will be clean and look nearly equal
to new.
A CEMENT FOR STOVES.
If the stove is cracked, a good cement is made for it as
follows : wood ashes and salt in equal proportions, reduced to
a paste with cold water, and filled in the cracks when the
stove is cool. It will soon harden.
THE VER Y-DA Y COOK-BOOK. 2 j z
TO CLEAN KID GLOVES.
Rub with very slightly damp bread-crumbs. If not
effectual, scrape upon them dry fuller's earth or French
chalk, when on the hands, and rub them quickly together
in all directions. Do this several times. Or put gloves
of a light color on the hands and wash the hands in a
o
basin of spirits of hartshorn. Some gloves may be washed
in a strong lather made of soft soap and warm water or
milk; or wash with rice pulp; or sponge them well with
turpentine, and hang them in a warm place or where there
is a current of air, and all smell of turpentine will be re-
moved.
STAINS AND SPOTS.
Children's clothes, table linens, towels, etc., should be
thoroughly examined before wetting, as soap-suds, wash-
ing-fluids, etc., will fix almost any stain past removal.
Many stains will pass away by being simply washed in
pure soft water ; or alcohol will remove, before the arti-
cles has been in soap-suds, many stains. Ironmold, mil-
dew, or almost any similar spot, can be taken out by
dipping in diluted citric acid ; then cover with salt, and
lay in the bright sun until the stain disappears. If of long
standing, it may be necessary to repeat the wetting and the
sunlight. Be careful to rinse in several waters as soon as
the stain is no longer visible. Ink, fruit, wine, and mil-
dew stains must first be washed in clear, cold water, re-
moving as much of the spots as can be ; then mix one
teaspoonful of oxalic acid and half a pint of rain water. ^
Dip the stain in this, and wipe off in clear water. Wash
at once, if a fabric that will bear washing. A table-
spoonful of white currant juice, if any can be had, is
even better than lemon. This preparation may be used
on the most delicate articles without injury. Shake It
252 THE E VERY-DAY COOK-BOOK.
up before using it, and be careful and put out of the reach of
meddlers or little folks, as it is poisonous.
TO REMOVE GREASE SPOTS.
An excellent mixture to remove grease spots from boys'
and men's clothing particularly, is made of four parts alcohol
to one part of ammonia and about half as much ether as am-
monia. Apply the liquid to the grease spot, and then rub
diligently with a sponge and clear water. The chemistry of
the operation seems to be that the alcohol and ether dissolve
the grease, and the ammonia forms a soap with it which is
washed out with the water. The result is much more saJis-
factory than when something is used which only seems to
spread the spot and make it fainter, but does not actually re-
move it. If oil is spilt on a carpet and you immediately
scatter corn-meal over it, the oil will be absorbed by it. Oil
may also be removed from carpets on which you do not dare
put ether and ammonia by laying thick blotting paper over it
and pressing a hot flat-iron on it. Repeat the operation sev-
eral times, using a clean paper each time.
STAINS ON MARBLE.
Iron-rust stains on marble can usually be removed by rub-
bing with lemon juice. Almost all other stains may be taken
off by mixing one ounce of finely powdered chalk, one of
pumice-stone, and two ounces of common soda. Sift these
together through a fine sieve, and mix with water. When
thoroughly mixed, rub this mixture over the stains faithfully,
and the stains will disappear. Wash the marble after this
with soap and water, dry and polish with a chamois skin, and
the marble will look like new.
A thin coating of three parts lard melted with one part
rosin applied to Stoves and grates will prevent their rusting
in summer.
THE EVERY-DAY COOK-BOOK.
PAINT OR VARNISH.
253
Oil of turpentine or benzine will remove spots of paint,
varnish, or pitch from white or colored cotton or woollen
goods. After using it they should be washed in soapsuds.
TO REMOVE INK FROM CARPETS.
When freshly spilled, ink can be removed from carpets
by wetting in milk. Take cotton batting and soak up all
of the ink that it will receive, being careful not to let it
spread. Then take fresh cotton, wet in milk, and sop it up
carefully. Repeat this operation, changing cotton and milk
each time. After most of the ink has been taken up in this
way, with fresh cotton and clean, rub the spot. Continue till
all disappears ; then wash the spot in clean warm water and
a little soap ; rinse in clear water, and rub till nearly dry. If
the ink is dried in, we know of no way that will not take
the color from the carpet as well as the ink, unless the ink
is on a white spot. In that case salts of lemon, or soft soap^
starch, and lemon juice will remove the ink as easily as if on
cotton.
TO REMOVE INK FROM PAPER.
Put one pound of chloride of lime to four quarts of
water. Shake well together and let it stand twenty-four
hours ; then strain through a clean cotton cloth. Add one
teaspoonful of acetic acid to an ounce of this prepared
lime water, and apply to the blot, and the ink will disap-
pear. Absorb the moisture with blotting-paper. The re-
mainder may be bottled, closely corked, and set aside for
future use.
An occasional feed of hard-boiled eggs made fine and
mixed with cracker crumbs is good for canary birds. Feed a
couple of thimblefuls at a time.
THE E VERY-DAY COOK-BOOK:.
INK ON ROSEWOOD OR MAHOGANY.
If ink has been unfortunately spilled on mahogany,
rosewood, or black walnut furniture, put half a dozen
drops of spirits of nitre into a spoonful of water, and
touch the stain with a feather wet in this; as soon as the
ink disappears, rub the place immediately with a cloth
ready wet in cold water, or the nitre will leave a white
spot very difficult to remove. If after washing off the
nitre the ink spot still lingers, make the mixture a little
stronger and use the second time, and never forget to
wash it off at once.
COAL FIRE.
If your coal fire is low, throw on a tablespoon of salt
and it will help it very much.
POLISH FOR BRIGHT STOVES AND STEEL ARTI-
CLES.
One tablespoonful of turpentine; one tablespoonful of
sweet oil; emery powder. Mix the turpentine and
sweet oil together, stirring in sufficient emery powder to
make the mixture of the thickness of cream. Put it on
the article with a piece of soft flannel, rub off quickly
with another piece, then polish with a little emery pow-
der and clean leather.
TO PREVENT PUMPS FROM FREEZING.
Take out the lower valve in the fall, and drive a tack
under it, projecting in such a way that it cannot quite
close. The water will then leak back into the well or
cistern, while the working qualities of the pump will not
be damaged.
'
To keep starch from sticking to irons rub the irons
with a little piece of wax or spern.
THE EVER Y DA Y COOK-BOOK.
TO KEEP OFF MOSQUITOES.
255
Rub exposed parts with kerosene. The odor is not noticed
after a few minutes, and children especially are much re-
lieved by its use.
TO BRIGHTEN GILT FRAMES.
Take sufficient flour of sulphur to give a golden tinge to
about one and one half pint of water, and in this boil four
or five bruised onions, or garlic, which will answer the
same purpose. Strain off the liquid, and with it, when
cold, wash, with a soft brush, any gilding which requires
restoring, and when dry it will come out as bright as new
work.
TO MAKE HENS LAY IN WINTER
Keep them warm ; keep corn constantly by them, but do
not feed it to them. Feed them with meat scraps when lard
or tallow has been tried, or fresh meat. Some chop green
peppers finely, or mix cayenne pepper with corn-meal to
feed them. Let them have a frequent taste of green food, a
little gravel and lime, or clam-shells.
TO PRESERVE STEEL PENS.
Steel pens are destroyed by corrosion from acid in the ink.
Put in the ink some nails or old steel pens, and the acid
will exhaust itself on them, and the pens in use will not
corrode.
MICE.
'Pumpkin seeds are very attractive to mice, and traps
baited with them will soon destroy this little pest.
256 THE E VERY-DAY COOK-BOOK.
CAMPHOR.
Placed in trunks or drawers will prevent mice from
doing them injury.
TO CLEAN COMBS.
If it can be avoided/ never wash combs, as the water
often makes the teeth split, and the tortoiseshell or horn
of which they are made, rough. Small brushes, manu-
factured purposely for cleaning combs, may be purchased
at a trifling cost; with this the comb should be well
brushed, and afterwards wiped with a cloth or towel.
FOR CLEANING INK-SPOTS.
Ink-spots on the fingers may be instantly removed by
a little ammonia. .Rinse the hands after washing in
clear wate**. A little ammonia in a few spoonfuls of
alcohol is excellent to sponge silk dresses that have
grown " shiny" or rusty, as well as to take out spots.
A silk, particularly a black, becomes almost like new
when so sponged.
FOR CLEANING JEWELRY.
For cleaning jewelry there is nothing better than am-
monia and water. If very dull or dirty, rub a little soap
on a soft brush and brush them in this wash, rinse in
cold water, dry first in an old handkerchief, and then
rub with buck or chamois skin. Their freshness and
brilliancy when thus cleaned cannot be surpassed by any
compound used by jewelers.
FOR WASHING SILVER AND SILVERWARE.
For washing silver, put half a teaspoonful ammonia into
the suds; have the water hot;, wash quickly, using a small
brush, rinse in hot water, and dry with a dean linen
THE E VERY-DAY COOK-BOOK,
towei; then rub very dry with a chamois-skin. Washed
in this manner, silver becomes very brilliant, requires no
polishing with any of the powders or whiting usually
employed, and does not wear out. Silver-plate, jewelery,
and door-plates can be beautifully cleaned and made to
look like new by dropping a soft cloth or chamois-skin
in a weak preparation of ammonia-water, and rubbing
the articles with it. Put half a teaspoonful into clear
water to wash tumblers or glass of any kind, rinse and
dry well, and they will be beautifully clear.
FOR WASHING GLASS AND GLASSWARE.
For washing windows, looking-glasses, etc., a little
ammonia in the water saves much labor, aside from
giving a better polish than anything else; and for gene-
ral house-cleaning it removes dirt smoke, and grease,
most effectually.
INSECTS AND VERMIN.
Dissolve two pounds of alum in three or four quarts
of water. Let it remain over night, till all the alum is
dissolved. Then, with a brush, apply, boiling hot, to
every joint 01 crevice in the closet or shelves where Cro-
ton bugs, ants, cockroaches, etc., intrude; also to the
joints and crevices of bedsteads, as bed bugs dislike it
as much as Croton bugs, roaches, or ants. Brush all the
cracks in the floor and mop-boards. Keep it boiling hot
while using.
To keep woollens and furs from moths, two things are
to be observed first, to see that none are in the articles
when they are put away, and second to put them where
the parent moth cannot enter. Tin cases, soldered
tignt, whiskey barrels headed so that not even a liquid
can get in or out, have been used to keep out moths. A
piece of strong brown paper, with not a hole through
258 THE E VERY-DAY COOK-BOOK.
which even a large pin can enter, is just as gool Put
the articles in a close box and cover every joint with
paper, or resort to whatever will be a complete covering.
A wrapper of common cotton cloth, so put around and
secured, is often used. Wherever a knitting needle will
oass the parent moth can enter. Carefully exclude the
insec: and the articles will be safe.
MOTHS IN CARPETS.
Persons troubled with carpet moths may get rid of
them by scrubbing the floor with strong hot salt and
water before laying the carpet, and sprinkling the carpet
with salt o.ice a week before sweeping.
SMOOTH SAD-IRONS.
To have your sad-irons clean and smooth rub them
first with a piece of wax tied in a cloth, and afterward
scour them on a paper or thick cloth strewn with coarse
Salt.
TO SWEETEN MEAT.
A little charcoal thrown into the pot will sweeten meat
that is a little old. Not if it is anyway tainted it is
then not fit to eat but only if kept a little longer than
makes it quite fresh.
STOVE POLISH.
Stove lustre, when mixed with turpentine and ap-
plied in the usual manner, is blacker, more glossy, and
more durable than when mixed with any other liquid.
The turpentine prevents rust, and when put on an old
justy stove will make it look as well as new.
THE EVERYDAY COCK-BOOK. 255
CLEANING WHITE PAINT.
Spirits of ammonia, used in sufficient quantity to
soften the water and ordinary hard soap, will make the
paint look white and clean with half the effort of any
other metftod I ever have tried. Care should be taken
not to have too much ammonia, or the paint will be in-
jured.
TO CLEANSE THE INSIDE OF JARS.
This can be done in a few minutes by filling up the
jars with hot water (it need not be scalding hot), and
then stirring in a teaspoonful or more of baking soda.
Shake well, then empty the jar at once, and if any of the
former odor remains about it, fill again with water and
soda; shake well, and linse out in cold water.
FURNITURE POLISH.
Equal proportions of linseed-oi'^ turpentine, vinegar,
and spirits of wine.
Mode : When used, shake the mixture well, and rub on
the furniture with a piece of linen rag, and polish with
a clean duster. Vinegar and oil, rubbed in with flannel,
and the furniture rubbed with a clean duster, produce a
very good polish.
Squeaking doors ought to have the hinges oiled by a
feather dipped in some linseed oil.
A soft cloth, wetted in alcohol, is excellent to wipe off
French plate-glass and mirrors.
A reel-hot iron will soften old putty so that it can be
easily
2 6 THE EVER Y-DA Y COOK-BOOK.
TO REMOVE STAINS PROM MATTRESSES.
Make a thick paste by wetting starch with cold water.
Spread this on the stain, first putting the mattress in the
sun ; rub this off after an hour or so, and if the ticking is not
clean try the process again. *
KALSOMINING.
For plain white use one pound white glue, twenty pounds
English whiting ; dissolve glue by boiling in about three
pints of water ; dissolve whiting with hot water ; make the
consistency of thick batter ; then add glue and one cup soft
soap. Dissolve a piece of alum the size of a hen's egg, add
and mix the whole thoroughly. Let it cool before using.
If too thick to spread nicely add more water till it spreads
easily. For blue tints add five cents worth of Prussian blue
and a little Venetian red for lavender. For peach blow use
red in white alone. The above quantity is enough to
cover four ceilings, sixteen feet square, with two coats,
and will not rub off as the whitewash does made of
lime.
PAPERING WHITEWASHED WALLS.
There are many ways, but we mention those that are
the most reliable. Take a perfectly clean broom, and
wet the walls all over with clean water ; then with a
small sharp hoe or scraper scrape off all the old white
wash you can. Then cut your paper of the right length,
and, when you are all ready to put on the paper, wet the
wall with strong vinegar. Another way is to make very
thin paste by dissolving one pound of white glue in five
quarts of warm water, and wash the walls with it before
putting on the paper. A very good way is to apply the
paste to both paper and wall. The paste may be made
from either wheat or rye flour, but must be put on warm.
THE EVERYDAY COOK-BOOK. 26 1
HOW TO CLEAN CORSETS.
Take out the steels at front and sides, then scrub
thoroughly with tepid or cold lather of white castile
soap, using avdy small scrubbing brush. Do not lay
them in water. When quite clean let cold water run on
them freely from the spigot to rinse out the soap thor-
oughly. Dry without ironing (after pulling lengthwise
until they are straight and shapely) in a cool place.
TO CLEAN HAIRBRUSHES.
Do not use soap, but put a tablespoon of hartshorn
into the water, having it only tepid, and dip up and
down until clean; then dry with the brushes down, and
,hey will be like new ones. If you do not have ammo-
nia, use soda; a teaspoonful dissolved in the water will
do very well.
HOW TO WASH FLANNELS.
There are many conflicting theories in regard to the
proper way to wash flannels, but I am convinced, from
careful observation, that the true way is to wash them
in water in which you can comfortably bear your hand.
Make suds before putting the flannels in, and do not rub
soap on the flannel. I make it a rule to have only one
piece of flannel put in the tub at a time. Wash in two
suds if much soiled; then rinse thoroughly in clean,
weak suds, wring, and hang up; but do not take flannels
out of warm water and hang out in a freezing air, a|
that certainly tends to shrink them. It is better to dri
them in the house, unless the sun shines. In washing
worsted goods, such as men's pantaloons, pursue the
same course, only do not wring them, but hang them up
aiid let them drain; while a little damp bring in and
press smoothly with as hot an iron as you can use with-
262 THE E VERY-DAY COOKBOOK.
out scorching the goods. The reason for not wringing
them is to prevent wrinkles.
CLEANING LACE.
Cream-colored Spanish lace can be cleaned and made
to look like new by rubbing it in dry flour; rub as if you
were washing in water. Then take it outdoors and
shake all the flour out; if not perfectly clean, repeat ihe
rubbing in a little more clean flour. The flour must be
very thoroughly shaken from the lace, or the result wiil
be far from satisfactory. White knitted hoods can be
cleaned in this way; babies' socks also, if only slightly
soiled.
NEW KETTLES.
The best way to prepare a new iron kettle for use is to
fill it with clean potato peelings, boil them for an hour
or more, then wash the kettle with hot water; wipe it
dry, and rub it with a little lard; repeat the rubbing f<jr
half a dozen times after using. In this way you v. ill
prevent rust and all the annoyances liable to occur in
the use of a new kettle.
TO KEEP FLIES OFF GILT FRAMES.
Boil three or four onions in a pint of water and apply
with a soft brush.
TO PREVENT KNIVES FROM RUSTING.
In laying aside knives, or other steel implements, they
should be slightly oiled and wrapped in tissue paper to
prevent their rusting. A salty atmosphere will in a short
time quite ruin all steel articles, unless some such pre-
caution is taken.
THE EVERY-DAY COOK-BOOK, 263
CEMENT FOR GLASSWARE.
For mending valuable glass objects, which would be
disfigured by common cement, chrome cement may be
used. This is a mixture of five parts of gelatine to one
of a solution of acid chromate of lime. The broken
edges are covered with this, pressed together and ex-
posed to sunlight, the effect of the latter being to render
the compound insoluble even in boiling water.
WATERPROOF PAPER.
Excellent paper for packing may be made of old news-
papers; the tougher the paper of course the better. A
mixture is made of copal varnish, boiled linseed oil and
turpentine, in equal parts. It is painted on the paper
with a flat varnish brush an inch and a half wide, and
the sheets are laid out to dry for a few minutes. This
paper has been very successfully used for packing plants
for sending long distances, and is probably equal to the
paper commonly used by nurserymen.
RECIPE FOR VIOLET INK.
To make one gallon, take one ounce of violet analine;
dissolve it in one gill of hot alcohol. Stir it a few mo-
mente. When thoroughly dissolved add one gallon of
boiling water, and the ink 'is made. As the aniline co'
ors vary a greac deal in quality, the amount of dilut'^
must vary with the sample used and the shade deter*
mined by trial.
PERSPIRATION.
The unpleasant odor produced by perspiration is fre-
quently the source of vexation to persons who are sub-
ject to it. Nothing is simpler than to remove this odor
?&4 THE E VERY-DAY COOK-BOOK. **
much more effectually than by the application of such
costly unguents and perfumes as are in use. It is only
necessary to procure some of the compound spirits of
ammonia, and place about two tablespoonsful in a basin
of water. Washing the face, hands, and arms with this
leaves the skin as clean, sweet, and fresh as one could
wish. The wash is perfectly harmless and very cheap.
It is recommended on the authority of an experienced
physician.
RENEWING OLD KID GLOVES.
Make a thick mucilage by boiling a handful of flax seed;
add a little dissolved toilet soap; then, when the mixture
cools, put the glove on the hands and rub them with a
piece of white flannel wet with the mixture. Do not wet
the gloves through.
COLOGNE WATER.
Take a pint of alcohol and put in thirty drops of oil of
lemon, thirty of bergamot, and half a gill of water. It
musk or lavender is desired, add the same quantity oJ
each. The oils should be put in the alcohol and shakes
well before the water is added. Bottle it for use.
TO CLEANSE A SPONGE.
By rubbing a fresh lemon thoroughly into a soured
sponge and rinsing it several times in lukewarm water,
'*, will become as sweet as when new.
ICY WINDOWS.
^indows may be kept free from ice and polished by
rubbing the glass with a sponge dipped in alcohol.
To remove blood stains from cloth, saturate with kero-
sene, and after standing a little wash in warm water.
THE E VERY-DAY COOK-BOOK. 265
CAMPHOR ICE.
One ounce of lard, one ounce of spermaceti, one ounce
of camphor, one ounce of almond oil, one half cake of
white wax; melt and turn into. moulds.
STARCH POLISH.
Take one ounce of spermaceti and one ounce of white
Wax, melt and run it into a thin cake on a plate. A
piece the size of a quarter dollar added to a quart of
prepared starch gives a beautiful lustre to the clothes
and prevents the iron from sticking.
TO CLEAN FEATHERS.
Cover the feathers with a paste made of pipe-clav and
water, rubbing them one way only. When quite dry,
shake off all the powder and curl with a knife. Grebe
feathers may be washed with white soap in soft water.
TO TEST NUTMEGS.
To test nutmegs prick them with a pin, and if they are
good the oil will instantly spread around the puncture.
TO CLEAN MICA.
Mica in stoves when smoked, is readily cleaned by tak.
ing it out and thoroughly washing with vinegar a httls
diluted. If the black does not come off at once, let if
soak a little.
TO SOFTEN HARD WATER.
Add half a pound of the best quick lime, dissolved in
water to every hundred gallons. Smaller proportions
may be more conveniently managed, and if allowed to
266 THE E VERY-DAY COOK-BOOK.
stand a short time the lime will have united with the
carbonate of lime and been deposited at the bottom of
the receptacle. Another way is to put a gallon of lye
into a barrelful of water.
TO DESTROY VERMIN IN THE HAIR.
Powdered cevadilla one ounce, powdered staves-acre
one ounce, powdered panby seed one ounce, powdered
tobacco one ounce. Mix well and rub among the roots
of the hair thoroughly.
TO REMOVE BRUISES FROM FURNITRUE.
Wet the bruised spot with warm water. Soak a piece
of brown paper of several thicknesses in warm water,
and layover the place. Then apply a warm flat iron until
the moisture is gone. Repeat the process if needful, and
the bruise will disappear.
PEARL SMELLING SALTS.
Powdered carbonate of ammonia, one ounce; strong
solution of ammonia, half a fluid ounce; oil of rosemary,
ten drops; oil of bergamot, ten drops. Mix, and while
moist put in a wide-mouthed bottle which is to be well
closed.
POUNDED GLASS.
Pounded glass, mixed with dry corn-meal, and placed
within the reach of rats, it is said, will banish them from
the premises; or sprinkle cayenne pepper in their holes
POLISH FOR BOOTS.
Take of ivory-black and treacle each four ounces; sul
phuric acid, one ounce; best olive oil, two spoonfuls, besl
;vh He- wine vinegar, three half-pints; mix the ivory-black
THE E VERY-DAY COOK-BOOK. 267
and treacle well in an earthen jar; then add the sulphuric
acid, continuing to stir the mixture; next pour in the oil;
and^ lastly, add the vinegar, stiring it in by degrees un-
til thoroughly incorporated.
TO CLEAN PLATE.
Wash the plate well to remove all grease, in a strong
lather of common yellow soap and boiling water, and
wipe it quite dry; then mix as much hartshorn powder as
wul be required, into a thick paste, with cold water or
spirits of wine; smear this lightly over the plate with a
piece of soft rag, and leave it for some little time to dry.
When perfectly dry, brush it off quite clean with a soft
plate-brush, and polish the plate with a dry leather. It
the plate be very dirty, or much tarnished, spirits of wine
will be found to answer better than the water for mixing
the paste.
TO CLEAN DECANTERS.
Roll up in small pieces some soft brown or blotting
paper; wet them, and soap them well. Put them into
the decanters about one quarter full of warm water;
shake them well for a few moments, then rinse with clear
cold water; wipe the outsides with a nice dry cloth, put
the decanters to drain, and when dry they will be almost
as bright as new ones.
SPOTS ON TOWELS AND HOSIERY.
Spots on towels and hosiery will disappear with htdva
trouble if a little ammonia is put into enough water to
soak the articles, and they are left in it an hour or two
before washing; and if a cupful is put into the water in
which white clothes are soaked the night before washing,
the ease with which the articles can be washed, and theii
great whiteness and clearness when dried will be very
268 THE EVERY-DAY
gratifying. Remembering the small sum paid for three
quarts of ammonia of common strength, one can easily
see that no bleaching preparation can be more cheaply
obtained.
No articles in kitchen use are so likely to be neglected
and abused as the dish-cloths and dish-towels; and in
washing these, ammonia, if properly used, is a greater
comfort than anywhere else. Put a teaspoon ful into the
water in which these cloths are, or should be \vasheq
every day; rub soap on the towels. Put them in the
water; let them stand a half hour or so, then rub them
out thoroughly, rinse faithfully, and dry out-doors in
clear air and sun, and dish-cloths and towels need never
look gray and dingy a perpetual discomfort to all house-
keepers.
CROUP.
Croup, it is said, can be cured in one minute, and the
remedy is simply alum and sugar. The way to accom-
plished the deed is to take a knife or grater, and shave
off in small particles about a teaspoonful of alum; then
mix it with twice its amount of sugar, to make it palata-
ble, and administer it as quickly as possible. Almost
instantaneous relief will follow.
In the summer season it is not an uncommon thing
r persons going into the woods to be poisoned by con-
tact wi*h dogwood, ivy, or the poison oak. The severe
itching and smarting which is thus produced may be re-
lieved by first washing the parts with a solution of
saleratus, two teaspoonfuls to the pint of water, and then
applying cloths wet with extract of hamammellis. Take
a dose of Epsom salts internally or a double Rochelle
powder.
THE E VERY-DAY COOK-BOOX. 269
CONVULSION FITS.
Convulsion fits sometimes follow the feverish rest-
lessness produced by these causes; in which case a hot
bath should be administered without delay, and the
lower parts of the body rubbed, the bath being as hot as
it can be without scalding the tender skin.
BURNS AND SCALDS.
A burn or scald is always painful; but the pain can be
instantly relieved by the use of bi-carbonate of soda, or
common .baking soda (saieratus). Put two tablespoons-
lul of soda in a half cup of water. Wet a piece of linen
}oth in the solution and lay it en the burn. The pain
will disappear as if by magic. If the burn is so deep
that the skin has peeled off, dredge the dry soda direc*
tly on the part affected.
CUTS.
For a slight cuts there is nothing better to control the
hemorrhage than common unglazed brown wrapping
paper, such as is used by marketmen and grocers; a
piece to be bound over the wound.
COLD ON THE CHEST.
A flannel dipped in boiling water, and sprinkled with
turpentine, laid on the chest as quickly as possible, will
relieve the most severe cold or hoarseness.
BLEEDING FROM THE NOSE.
Many children, especially those of a sanguineoui
temperament, are subject to sudden discharges of blooo
from some part of the body; and as all such fluxes ar*
\n general the result of an effort of nature to relieve th*
2/0 THE E VERY-DAY CuOX BOOK.
system from some overload or pressure, such discharges,
anless in excess, and when likely T produce debility,
should not be rashly or too abruptly Checked. In gen-
eral, these discharges are confined to the summer o**
spring months of the year, and follow pains in the head,
a sense of drowsiness, languor, or oppression ; and as
such symptoms are relieved by the loss of Wood, the
hemorrhage should, to a certain extent, be ei rouraged.
When, however, the bleeding is excessive, or i\vvrns too
frequently, it becomes necessary to apply meanv \o sub-
due or mitigate the amount. For this purpose tk % s ud-
den and unexpected application of cold is itself suffidea^
in most cases, to arrest the most active hemorrhage. * -
wet towel laid suddenly on the back, between the shou!
ders, and placing the child in a recumbent posture i?
often sufficient to effect the object; where, however, the
effusion resists such simple means, napkins wrung out of
cold water must be laid across the forehead and nose,
the hands dipped in cold water, and a bottle of ho;
water applied to the feet. If, in spite of these means,
the bleeding continues, a little fine wool or a few folds
of lint, tied together by a piece of thread, must be
pushed up the nostril from which the blood flows, to act
as a plug and pressure on the bleeding vessel. When
the discharge has entirely ceased, the plug is to be pulled
out by means of the thread. To prevent a repetition of
the hemorrhage, the body should be sponged ever morn-
ing with cold water, and the child put under a course of
steel wine, have open-air exercise, and, if possible, salt-
water bathing. For children, a key suddenly dropped
down the back between the skin and clothes, will often
immediately arrest a copious bleeding.
CHILBLAINS.
Chilblains are most irritating to children. The fol-
lowing is an infallible cure for unbroken chilblains;
THE E VERY-DAY COOK-BOOK.
Hydrochloric acid, diluted, one quarter ounce; hydro-
cyanic acid, diluted, 30 drops; camphor-water, six
ounces. This chilblain lotion cures mild cases by one
application. It is i. deadly poison, and should be kept
under lock and key. A responsible person should apply
it' to the feet of children. This must not be applied to
broken chilblains.
TO CURE A STING OF BEE OR WASP.
Mix common earth with water to about the consistency
of mud. Apply at once.
FOR TOOTHACHE.
Alum reduced to an impalpable powder, two drachms;
nitrous spirit of ether, seven drachms; mix and apply to
the tooth.
CHOKING.
A piece of food lodged in the throat may sometimes
be pushed down with the finger, or removed with a. hair-
pin quickly straightened and hooked at the end, or by
two or three vigorous blows on the back between the
shoulders.
A very excellent carminative powder for flatulent in-
fants may be kept in the house, and employed with ad-
vantage, whenever the child is in pain or griped, by
dropping five grains of oil of aniseed and two of pepper-
mint on half an ounce of lump sugar, and rubbing it ire
a mortar, with a drachm of magnesia, into a fine powder.
A small quantity of this may be given in a kittle water
at any time, and always with benefit.
272 THE E VER Y-DA Y COOK-BOOK'.
CUBES BERRIES FOR CATARRH.
A new remedy for catarrh is crushed cubeb berries
Smoked *n a pipe, emitting the smoke through the nose;
after a few trials this will be easy to do. If the nose is
stopped up so that it is almost impossible to breathe, one
pipeful will make the head as clear as a bell. For sore
throat, asthma, and bronchitis, swallowing the smoke
effects immediate relief. It is the best remedy in the
world for offensive breath, and will make the most foul
breath pure and sweet. Sufferers from that horrid dis-
ease, ulcerated catarrh, will find this remedy unequaled,
and a month's use will cure the most obstinate case. A
single trial will convince anyone. Eating the uncrushed
berries is also good for sore throat and all bronchial
complaints. After smoking, do not expose yourself to
cold air for at least fifteen minutes.
DIARRHCEA.
For any form of diarrhoea that, by excessive action,
demands a speedy correction, the most efficacious remedy
that can be employed in all ages and conditions of child-
hood is the tincture of kino, of which from ten to thirty
drops, mixed with a little sugar and water in a spoon,
are to be given every two or three hours till the undue
action has been checked. Often the change of diet to
rice, milk, eggs, or the substitution of animal for vegeta-
ble food, vice versa, will correct an unpleasant and almost
chronic state of diarrhoea.
If it is not convenient to fill flannel bags for the sick
room with sand, bran will answer the purpose very well r
and will retain the heat a long time.
THE E VERY-DAY COOK-BOOK.
BITES OP DOGS.
273
The only safe remedy in case of a bite from a dog sue-
pected of madness, is to burn out the wound thoroughly
with red-hot iron, or with lunar caustic, for fully eight
seconds, so as to destroy the entire surface of the wound.
Do this as soon as possible, for no time is to be lost. Of
course it will be expected that the parts touched with the
caustic will turn black.
MEASLES AND SCARLATINA.
Measles and scarlatina much resemble each other in their
early stages ; headache, restlessness, and fretfulness are the
symptoms of both. Shivering fits, succeeded by a hot skin ;
pains in the back and limbs, accompanied by sickness, and,
in severe cases, sore throat ; pain about the jaws, difficulty
in swallowing, running at the eyes, which become red
and inflamed, while the face is hot and flushed, often
distinguish scarlatina and scarlet fever, of which it is only
a mild form. While the case is doubtful, a dessertspoonful
of spirit of nitre diluted in water, given at bedtime, will
throw the child into a gentle perspiration, and will bring
out the rash in either case. In measles, this appears first
on the face ; in scarlatina, on the chest ; and in both cases,
a doctor should be called in. In scarlatina, tartar-emetic
powder or ipecacuhana may be administered in the mean-
time.
STYE IN THE EYE.
Styes are little abcesses which form between the roots
of the eyelashes, and are rarely larger than a small pea.
The best way to manage them is to bathe them frequently
with warm water ; or in warm poppy-water, if very pain-
ful. When they have burst, use an ointment composed
of one part of citron ointment and four of spermaceti,
274 THE EVERY-DAY COOK-BOOK".
well rubbed together, and smear along the edge of the eye-
lid. Give a grain or two of calomel with five or eight
grains of rhubarb, according fo the age of the child, twice
a week. The old-fashioned and apparent^ absurd practice
of rubbing the stye with a ring, is as good and speedy a cure
as that by any process of medicinal application ; though the
number of times it is rubbed, or the quality of the ring
and direction of the strokes, has nothing to do with its
success. That pressure and the friction excite the vessels
of the part, and cause an absorption of the effused matter
under the eyelash. The edge of the nail will answer as well
as a ring.
FOR CONSTIPATION.
One or two figs eaten fasting is sufficient for some, and
they are especially good in the case of children, as there is
no trouble in getting them to take them. A spoon of wheat-
en bran in a glass of water is a simple remedy and quite
effective.
LEANNESS.
Is caused generally by lack of power in the digestive
organs to digest and assimilate the fat-producing elements
of food. First restore digestion, take plenty of sleep, drink
all the water the stomach will bear in the morning on
rising, take moderate exercise in the open air, eat oatmeal,
cracked wheat, Graham mush, baked sweet apples, roasted
and broiled beef, cultivate jolly people, and bathe
daily.
SUPERFLUOUS HAIRS.
Are best left alone. Shaving only increases the strength
of the hair, and all depilatories are dangerous and
sometimes disfigure the face. The only sure plan is
to spread on a piece of leather equal parts of gar-
THE B VERY-DAY COOK-BOOK. 2?$
banum and pitch plaster, lay it on the hair as smoothly
as possible, let it remain three or four minutes, then re-
move it with the hairs, root and branch. This is severe
but effective. Kerosene will also remove them. If sore
after using, rub on sweet oil.
THE BREATH.
Nothing makes one so disagreeable to others as a bad
breath. It is caused by bad teeth, diseased stomach, or
disease of the nostrils. Neatness and care of the health
will prevent and cure it.
THE QUININE CURE FOR DRUNKENNESS.
Pulverize one pound of fresh quill-red Peruvian bark,
and soak it in one pint of diluted alcohol. Strain and
evaporate down to one half pint. For the first and
<econd days give a teaspoonful every three hours. If
too much is taken, headache will result, and in that case
the doses should be diminished. On the third day give
one half a teaspoonful; on the fourth reduce the dose
to fifteen drops, then to ten, and then to five. Seven
days, it is said, will cure average cases, though some re-
quire a whole month.
FOR SORE THROAT.
Cut slices of salt pork or fat bacon; simmer a few
moments in hot vinegar, and apply to throat as hot as
possible. When this is taken off, as the throat is re-
lieved, put around a bandage of soft flannel. A gargle
of equal parts of borax and alum, dissolved in water, is
also excellent. To be used frequently.
A GOOD CURE FOR COLDS.
Boil two ounces of flaxseed in one quart of water;
strain and add two ounces of rock candy, one half m""
2/6 THE E VERY-DAY COOK-BOOK.
of honey, juice of three lemons; mix, and let all boil
well; let cool, and bottle. Dose : one cupful on going to
bed, one half cupful before meals. The hotter you drink
it the better.
TO STOP BLEEDING.
A handful of flour bound on the cut.
A HEALTHFUL APPETIZER.
How often we hear women who do their own cooking
say that by the time they have prepared 'a meal, and it is
ready for the table, they are too tired to eat. One way
to mitigate this is to take, about half an hour before din-
ner, a raw egg, beat it until light, put in a little sugar
and milk, flavor it, and "drink it down;" it will remove
the faint, tired -out feeling, and will not spoil your appe-
tite for dinner.
TO REMOVE DISCOLORATION FROM BRUISES.
Appiy a cloth wrung out in very hot water, and renew
frequently until the pain ceases. Or apply raw beef-
teak.
EARACHE.
There is scarcely any ache to \vhich children are sub-
ject so hard to bear and difficult to cure as the earache;
but there is a remedy never known to fail. Take a bit
cf cotton batting, put upon it a pinch of black pepper,
gather it upan.l tie it, dip in sweet oil and insert into
the ear; put a flannel bandage over the head to keep it
warm. It will give immediate relief. As soon as any
soreness is felt in the ear, let three or four drops of the
tincture of arnica be poured in and the orifice be filled
with a little cotton wool to exclude the air. If the arni-
ca be not resorted to until there is actual pain, then the
THE E VERY-DAY COOK-BOOK.
cure may not be as speedy, but it is just as certain, al-
though it may be necessary to repeat the operation. It
e, a sure preventive against gathering in the ear, which
/s the usual cause of earache.
TO CURE TOOTHACHE.
The worst toothache, or neuralgia coming from the
teeth, may be speedily and delightfully ended by the ap-
plication of a bit of clean cotton, saturated in a solution
of ammonia, to the defective tooth. Sometimes the late
sufferer is prompted to momentary laughter by the ap-
plication, but the pain will disappear.
FOR FELON.
Take common rock salt, as used for salting down pork
or beef, dry in an oven, then pound it fine and mix with
spirits of turpentine in equal parts; put it in a rag and
wrap it around the parts affected; as it gets dry put of
more, and in twenty-four hours you are cured. Tt,
felon will be dead.
Coffee pounded in a mortar and roasted on an iron
plate; sugar burned on hot coals, and vinegar boiled with
myirh and sprinkled on the floor and furniture of a sick
room are excellent deodorizers
THE skin of a boiled egg is the most efficacious rem-
edy that can be applied to a boil. Peel it carefully, wet
and apply to the part affected. It will draw off the mat-
ter, and relieve the soreness in a few hours.
2/8 THE E VERY-DAY COOK-BOOK.
TO CURE A WHITLOW.
As soon as the whitlow has risen distinctly, a pretty
large piece should be snipped out, so that the watery
matter may readily escape, and continue to flow out as
fast as produced. A bread-and-water poultice should be
put on fora few days, when the wound should be bound
up lightly with some mild ointment, when a cure will be
speedily completed. Constant poulticing both before
and after the opening of the whitlow is the only practice
needed; but as the matter lies deep, when it is necessary
to open the abscess, the incision must be made deep to
reach the suppuration.
TAPE-WORMS.
Tape-worms are said to be removed by refraining
from supper and breakfast, and at eight o'clock taking
one third part of two hundred minced pumpkin seeds,
the shells of which have been removed by hot water; at
nine take another third, at ten the remainder, and follow
it a eleven with strong dose of castor oil.
FOR A CAKED BREAST.
Batce large potatoes, put two or more in a woollen
vtocking; crush them soft and apply to the breast as hot
fc ; can be borne; repeat constantly till relieved.
A GOOD remedy for blistered feet from long walking is
to rub the feet at going to bed with spirits mixed with
tallow dropped from a lighted candle into the palm of
ihe hand.
A I.ADY writes that sufferers from asthma should get a
muskrat skin and wear it over their lungs, with the fur
side next t.o the body. It will bring certain relief.
THE E VERY-DAY COOK-BOOK. 2/9
CHAPPED HANDS.
Powdered starch is an excellent preventive of chap-
ping of the hands, when it is rubbed over them after
washing and drying thejn thoroughly. It will also pre-
vent the needle in sewing from sticking and becoming
rusty. It is therefore advisable to have a small box of it
in the work-box or basket, and near your wash-basin.
LUNAR CAUSTIC.
Lunar caustic, carefully applied so as not U< touch the
skin, will destroy warts.
CURE FOR RHEUMATISM AND BJ/JJOUS HEAD-
ACHE.
Finest Turkey rhubarb, half an ounc^,; carbonate mag-
nesia, one ounce; mix intimately; keep well corked in
glass bottle. Dose: one teaspoonful, in milk and sugar,
the first thing in the morning; repent till cured. Tried
with success.
FEVER AND A.GUE.
Four ounces galangal root in a quart of gin, steeped
in a warm place; take jften.
FOR a simple fainting fit a horizontal position and
fresh air will usually suffice. If a person received a se-
vere shock caused by a fall or blow, handle carefully
without jarring. A horizontal position is best. Loosen
all tight clothing from the throat, chest, and waist. If
the patient can swallow, give half teaspoonful aromatic
soirits of ammonia in a little water. If that cannot be
procured, give whiskey or biandy and water. Apply
warmth to the feet and bowel/,.
28O THE EVERY-DAY COOK-BOOK.
TO RESTORE FROM STROKE OF LIGHTNING.
Shower with cold water for two hours; if the patient
does not show signs of life, put salt in the water, and
continue to shower an hour longer.
RELIEF FOR INFLAMED FEET.
The first thing to be done is to take off and throw
away tight-fitting boots, which hurt the tender feet as
much as if they were put into a press. Then take one
pint of wheat bran and one ounce of saleratus, and put
it into a foot-bath, and add one gallon of hot water.
When it has become cool enough put in the feet, soak
them for fifteen minutes, and the relief will be almost
immediate. Repeat this every night for a week, and the
cure"will be complete. The burning, prickly sensation
is caused by the pores of the skin being closed up so
tightly by the pressure of the boots that they cannot
perspire freely.
WARM WATER.
Warm water is preferable to cold water as a drink to
persons who are subject to dyspeptic and bilious com-
plaints, and it may be taken more freely than cold water,
^nd consequently answers better as a diluent for carry-
/ig off bile, and removing obstructions in the urinary
secretion, in cases of stone and gravel. When water of
a temperature equal to that of the human body is used
for drink, it proves considerably stimulant, and is par-
ticularly suited to dyspeptic, bilious, gouty, and chloro-
tic subjects.
CLEANING HOUSE.
SITTING AND DINING-ROOMS.
By the time the upper part of the house is well cleaned
and in good order, if it have been taken one room at a
THE E VERY-DAY CCOK-BOOK. 28 1
time, and leisurely, probably, the dining-room can be
torn up on a warm and pleasant day, and unless the al-
terations are to be extensive, scoured and gotten to
rights again before nightfall. And the sitting-room on
another day. House cleaning, unless conducted on some
plan which occasions little if any disturbance in the
general domestic arrangement, is a nuisance, particularly
to the males of the household. Nothing can be (next to
a miserable dinner) more exasperating to a tired man,
than to come home and find the house topsy-turvy.
And it certainly raises his opinion of his wife's executive
ability to find everything freshened and brightened, and
that without his having been annoyed by the odor of the
soapsuds, or yet having been obliged to betake himself
to the kitchen for his meals.
But if the order of work is well laid out the night be-
fore-hand, the breakfast as leisurely eaten as usual, and
the family dispersed in their various ways before com-
mencing operations, then by working with a will wonders
can be accomplised in a very short time. It is not worth
while to undertake a thorough cleaning of all extra china,
silver and glassware, which may be stored in the china
closet in addition to the room itself. They can readily
wait over until another morning, as can the examination
of table linen. In cleaning any room after the furniture
and carpets have been taken out and the dust swept out
with a damp broom, the proper order is to begin with
the ceiling, then take the walls and windows, and lastly
the floor. Kalsomine or whitewash dries most quickly
exposed to free draughts of air, the windows being
thrown wide open for the purpose, this process can also
be aided by lighting a fire in the room, either in the
stove left for the purpose, or in the grate. These means
are equally good for drying a freshly-scoured floor.
In lieu of regular carpet wadding, layers of newspapers
arc very good padding under a carpet, or better yet,
282 THE E VERY-DAY COOK-BOOK.
sheets of thick brown paper will answer very well. Mat-
ting and green linen shades are delightfully cool in either
sitting or dining room for summer use, or all through the
hottest weather if the dinning-room can be left with a
bare floor, and lightly washed off with cold water before
breakfast each day it will add greatly to the coolness of
the room. A fire-place can be arranged with a screen
before it, or it can be left open, the fixtures taken away,
and a large stone or pottery jar filled with fresh flowers
daity set into it. Very showy flowers can in this way be
made effective in decorating a room. Jars covered with
pictures of delcalcomania are tawdry-looking. Better
far to paint them a dull black or bottle-green, or a brick-
red, with a plain band or geometric design traced in
some contrasting color.
In dining-room furniture oak wood with green trim-
mings and light paint are good contrasting colors, while
black walnut or mahogany, with red carpet and shades
of red predominating about the room, look well with
dark paint.
In arranging a sitting-room large spaces left empty
V>ok more comfortable and are more convenient in every
y than a room huddled too full of furniture. A home
is not a furniture ware-room nor a fancy bazaar, but a
place for people to live in, and to grow in, and to move
about in.
House-cleaning time presents an opportunity for dis-
posing of many ostensibly ornamental articles which only
serve to fill up place, without being either beautiful or
well made of their kind.
An empty wall looks better than one hung with
daubs. Good engravings and plain cheap frames are
now obtained at such a trifling cost that almost every
one can afford one or two excellent ones in their sitting-
room. People living at a distance can easily send to
some large city for an engraving or two. or. if they prefer
THE E VERY-DAY COOK-BOOK. 283
colored pictures, to some well-known establishment for
two or three good chromos. I have seen some of the
best newspaper engravings pinned upon the sitting room
wall, framed in pressed ferns, with very good effect, in-
deed. Once a very simple bracket held a glass bumper
of unique pattern, from which was trailed cypress vines,
and, mingled with them, a bunch of scarlet lychnis.
Against the white wall of the room they looked brilliant,
and the effect was really beautiful.
When the sitting-room is torn up frequently an array
of newspapers, missing books, etc., are found huddled
together in some corner. In setting the room these
should find their proper places, and .'t would be a good
thing to keep them there ever after, for, no matter how
thorough is the cleaning process, untidiness and litter
will soon make any room appear nearly as badly as
before it was scoured.
HOW TO DUST A ROOM.
Soft cloths make the best of dusters. In dusting any
piece of furniture begin at the top and dust down, wip-
ing carefully with the cloth, which can be frequently
shaken. A good many people seem to have no idea wha\.
dusting is intended to accomplish, and instead of wiping
off and removing the dust it is simply flirted off into the
air and soon settles down upon the articles dusted again.
If carefully taken up by the cloth it can be shaken off
out of the window into the open air. If the furniture
will permit the use of a damp cloth, that will more easily
take up the dust, and it can be washed out in a pail of
soap-suds. It is far easier to save work by covering up
nice furniture while sweeping, than to clean the dust
out, besides leaving the furniture looking far better in
the long run. The blessing of plainness in decoration is
appreciated by the thorough housekeeper who does her
own work while dusting.
284 THE EVERYDAY COOK-BOOK.
GIRLS LEARN TO COOK.
Yes, yes, learn how to cook, girls; arid learn how to
cook well. What right has a girl to marry and go into
a house of her own unless she knows how to superintend
every branch of housekeeping, and she cannot properly
superintend unless she has some practical knowledge
herself. It is sometimes asked, sneeringly, " What kind
of a man is he who would marry a cook ?" The fact is,
that men do not think enough of this; indeed, most men
marry without thinking whether the woman of his choice
is capable of cooking him a meal, and it is a pity he is so
shortsighted, as his health, his cheerfulness, and, indeed,
his success in Hfe, depend in a very great degree on the
kind of food he eats; in fact, the whole household is in-
fluenced by the diet. Feed them on fried cakes, fried
meats, hot bread and other indigestible viands, day after
day, and they will need medicine to make them well.
Let all girls have a share in housekeeping at home be-
fore they marry; let each superintend some department
oy turns. It need not occupy half the time to see that
the house has been properly swept, dusted, and put in
srder, to prepare puddings and make dishes, that many
Toung ladies spend in reading novels which enervate
Ooth mind and body and unfit them for every-day life.
Women do not, as a general rule, get pale faces doing
housework. Their sedentary habits, in overheated rooms,
combined wJth ill-chosen food, are to blame for bad
health. Our mothers used to pride themselves on their
housekeeping and fine needlework. Let the present
generation add to its list of real accomplishments the art
of properly preparing food for the human body.
TEACH THE LITTLE ONES.
There is scarcely a busy home mother in the land who
has not at some time or other felt how much easier it
THE E VERY-DAY COOK-BOOK. 285
would be to do all the work herself than to attempt to
teach a child to assist her, whether it be in household
matters or in sewing. Now, we would speak particularly
of the latter. But it seems almost the right of e^ery
little girl to be taught to sew neatly, even if it does cost
the mother some self-sacrifice. Very few grown women
are wholly exempt from ever using a needle. On the
contrary, almost every woman must take more or less
care of her own wardrobe, even if she has no responsi-
bility for that of any one's around her. Machines cannot
sew up rips in gloves, replace missing buttons, or make
or mend without any needlework by hand. Some
stitches must be taken, and how to sew neatly is an
accomplishment quite as necessary, if not more so, to
the happiness of a majority of women than any other.
If a little girl be early taught how to use her needle, it
very soon becomes a sort of second nature to her, and
very little ones can learn to thread the needle and take
simple stitches. Only the mother must be patient and
painstaking with them, not letting poor work receive
praise or permitting the child to slight what she under-
takes. The stint can be a very short one with very
little children. It is usually best so, but frequent les-
sons should be given.
CHILDREN LOVE GAMES.
Take advantage of this to give them physical training.
Furnish them the apparatus for games which requires a
good deal of muscular exercise. Those curious little
affairs which require them to sit on the floor or gather
about the table and remain in a cramped position, are
not advisable.
It is particularly desirable that the games should call
them into the open air and sunshine. In this way chil-
dren lay in a stock of health and strength. Remember
that, particularly in our early years, this is infinitely
286 THE E VERY-DAY COOKBOOK.
more important than all adornments of the person or
study of books.
Let it not be forgotten that symmetrical development
of the body is of the utmort importance. A child, for ex-
ample, is weak and round-s);ct'ldered. It is important that
he should be made strong. It is not less important that
he should be made straight. Every conceivable exercise
may tend to increase the strength, but only special exer-
cises tend to draw the shoulders back, and thus secure
the rectitude which is the basis of spinal and visceral
tone. It is not difficult to give children such games and
sports as will have this special tendency.
TEACH YOUR OWN CHILDREN.
Some parents allow their children to acquire the very
fude and unmannerly habit of breaking in upon their con-
versation and those of older persons with questions and
remarks of their own. It is very uncivil to allow them to
do so. So, even among their own brothers and sisters
and schoolmates, of their own age, let them speak with-
out interrupting. If one begins to tell a story or bit of
news, teach them to let him finish it; and if he makes
mistakes that ought to be corrected, do it afterwards.
Don't allow them to acquire the habit of being interrup-
ters. Most of those who allow their own children to
form this disagreeable habit will be exceedingly annoyed
at the same conduct in other folks' children. The fault
is that of the parents in not teaching their children. If
they interrupt at home, tell them to wait till they can
converse without annoying, and see that they do it.
CULTIVATING SELFISHNESS IN CHILDREN.
The mother who in the fullness of generous love runs
hither and thither continually to do for the various mem-
bers of the family those things which th*y should do
THE E VERY-DAY COOK-BOOR'
themselves, comes to be regai ded as a useful piece of
machinery, suited to minister to their wants, but she is
not regarded with one whit more of love or reverence,
rather the reverse. By and by, when the mother is
Worn out in body and spirit, when the child, grown
older, feels no need of her as its slave, it finds other more
attractive playmates and companions.
The mother has necessarily far more labor, care, and
anxiety than any other member of the household. She
is continually occupied, and her work seems to have no
end. Neither husband nor children will love her the
more for sacrificing herself wholly to them, as many a
sad, weary mother has learned to her cost. Let her be
just to herself. Not that she should make slaves of the
children any more than they should make a slave of her.
But children like to be useful, like to feel that they are a
real help to older persons, and if a little praise and per-
haps, too, a little money is given them, they will learn to
enjoy the pleasure of helping mother and of earning
something for themselves, and early taught the dignity
of labor as well as save their mother a little time to keep
herself in advance of them in study and thought, in gen-
eral information, and in spiritual growth, so as to be al-
ways reverenced as their intellectual and spiritual guide
and friend and counsellor.
It has been truly said by Miss Sewell, author of an ex.
cellent work on education, that " Unselfish mothers make
selfish children." This may seem startling, but the truth
is, that the mother who is continually giving up her own
time, money, strength, and pleasure for the gratification
of her children teaches them to expect it always. They
learn to be importunate in their demands, and to ex-
pect more and more. If the mother wears an old dress
that her daughter may have a new one, if she work that
her daughter may play, she is helping to make her vain,
selfish, and ignorant, and very likely she will be ungrate-
288 THE El'ERY-DAY COOK-BOOK.
ful a,nd d : 5-*espectful, and this is equally true of the hus-
band, and other members of the family. Unselfish wives
make selfish husbands.
PACKING AWAY FURS.
All furs should be well switched and beaten lightly,
free from dust and loose hairs, well wrapped in newspa-
per, with bits of camphor laid about them and in them,
and put away in a cool dark place. If a cedar closet or
chest is to be had, laid into that. In lieu of that new
cedar chips may be scattered about. It is never well to
delay packing furs away until quite late in the season,
for the moth will very early commence depredations.
In packing them they should not be rolled so tightly as
to crushed and damaged.
COURAGE.
One may possess physical courage, so that in times of
danger, a railroad accident, a steamboat collision or a
runaway horse, the heart will not be daunted or the
cheek paled, while on the other hand, one may be mor-
ally brave, not afraid to speak a word for the right in
season, though unwelcome, to perform a disagreeable
duty unflinchingly or to refuse to do a wrong act and yet
be a physical coward, trembling and terrified in a thun-
der-storm, timid in the dark, and even scream at the
sight of a mouse. Courage, both moral and physical, is
one of the finest attributes of character, and both can be
cultivated and gained if desired and sought after. Some
girls think it interesting and attractive to be terrified at
insects, and will shriek with fright if they happen to be
chased a few rods by a flock of geese, but they only excite
laughter and do not gain the admiration which a brave
girl whp tries to help herself, would deserve.
THE E VER Y-DA Y COOK-BOOK. 289
THE ART OF BEAUTY IN DRESS.
It is far easier to find fault with existing customs than to
Revise and put into practice other and better ones.
Ladies do not like to appear singular, and make them-
selves conspicuous by wearing such articles of dress as are
laughed at, possibly, certainly not worn by any other persons
in the city or country in which she may belong. And so
the matter goes on. Manufacturers, dry goods dealers,
and milliners, and dressmakers carry the day with a high
hand. Yet there is always some choice, and as, thanks to
our civilized habits, a full-length mirror is obtainable by
most ladies, given the resolution to make the most and
the best of themselves, the greater number of women can
so study the art of dressing well as to produce some excellent
results.
. It will hardly do to copy the old masters of painting in
the arrangement of drapery, at least anyways closely, for no
matter how well the voluminous folds may look painted,
they certainly would be very much in the way in real life,
and impede any free action of the muscles somewhat, while
the length of sweeping gowns certainly looks more in place
on painted canvas than it can do on an ordinary walking
dress. Ladies have realized this fact however, and the short
walking-skirt at once pretty and convenient, has been the
result.
In some places the common-sense shoe can be found
and this permits the muscles of the foot, i not the
freest, yet fair play. One great mistake in the dressing
of the feet is in getting the covering too short. It will
throw back the toe joints, and a bunion is only too fre-
quently the result. If the soles of the shoes are too thin,
the feet become chilled, and disease ensues. Yet in re-
peated instances they have been known to draw the feet
and made them exceedingly tender and sore. A light
cork sole sewed to a knitted worsted slipper will give a
290 THE VERY-DAY COOK-BOOK.
foot covering equally light and far less injurious in its
results. ,
There are ladies who wholly ignore woollen hosiery,
preferring lisle thread, cotton or silk. Yet in winter
time, particularly for children, woollen stockings are al-
most a necessity, particularly if woollen is worn over the
rest of the body. There are some few people who can-
not abide the feeling of woolen garments next the skin,
and they are obliged to get their warmth of clothing in
other than their undergarments. Heavy outside gar-
ments are never quite so graceful as those of softer and
lighter material.. But if they must be worn they will
bear a plainer cut than such clothes as are naturally
clinging, and adapt themselves to the figure.
Solid and plain colors have a greater richness than
mixed shades. If combined tints are used, they should
only be such ones as harmonize well, and in the full-
length figure give a good personal effect. Probably
more ladies err in getting good general effects than in
any other one particular. They have various garments,
pretty enough, possibly, in t-hemselves, yet which do not
harmonize well together either in material, color or cut,
or possibly with their particular style of figure and shade
of hair and complexion. For example, the skirt will
have one style of trimming, the waist another, "the bon-
net may look exceedingly well with one suit, and be
quite out of keeping with another. A short dumpy per-
son will wear flounces, a tall slim one stripes, while
some red-haired woman will fancy an exquisite shade of
pink, while green or blue would have been much more
becoming.
Black generally makes people look smaller, and white
larger. A very pale person can bear a certain amount of
bright red. Any delicate complexion looks well with
soft ruchings or laces at neck and wrist. Lace is so ex-
pensive that it cannot be so generally worn as it might
THE EVERY-DAY COOK BOOK. 2gi
be, with excellent effect. Probably no prettier head
covering has ever been designed than the veils worn by
the Spanish women. Certainly they are infinitely more
graceful than a modern poke bonnet.
Dress goods cut up into little bits and sewed together
into fantastical shapes called trimmings, are apt if too
freely used to give an air of fussiness to the dress, and
be withal a source of endless annoyance in catching
dust and dirt. The former ideas of a border or hem to
finish, has become the greater part of the garment.
Nothing is gained in grace by making any outside
garment skin-tight, while much is lost in comfort by so
doing. A sleeve, for instance, to be serviceable, and
look well, should be loose and adapt itself somewhat to
the curve of the arm. Likewise a dress waist looks far
better a little loose as well as being more healthful and
wearing better.
Large, stout persons can add to their appearance much
by wearing all outside skirts buttoned on to fitted under-
garments below the hips several inches, for gathers
about the waist only add to their stoutness of look, and
are uncomfortable to carry about. A yoked petticoat
answers the purpose very well in lieu of the buttoned
skirts.
A wrapper for a tall slim person can have a Spanish
flounce, while a slashed skirt with kilt inserts is more
becoming to a short figure. Large folds are always
more graceful than small pleats and puckers. One very
great fault of our dressmaking lies in not allowing the
goods to fall in large and natural folds, but in bunching
and pleating it in folding, and pressing the goods down
into fantastic and inartistic shapes. Added to this,
paniers, and padding bustles, and hoops, until an ordi*
nary woman is forced to appear like a stuffed figure in-
stead of a living human being.
Every woman can modify, and arrange, and simplify
2g2 THE E VER Y-DA Y COOK-BOOK.
and that without becoming either ultra or conspicuous. It
will take time. That cannot be helped, yet possibly the
saying in comfort and expense may fully compensate for the
few hours spent in studying her own dress with the mirror
before her, and with the determination to make the very
best and most of herself.
HOME DRESSMAKING.
The art of dressmaking in America has been of late years
so simplified that almost any one with a reasonable degree
of executive ability can manufacture a fashionable costume
by using an approved pattern and following the directions
printed upon it, selecting a new pattern for each distinct
style ; while in Europe many ladies adhere to the old
plan of cutting one model and using it for everything,
trusting to personal skill or luck to gain the desired
formation. However, some useful hints are given which
are well worth offering after the paper pattern has been
chosen.
The best dressmakers here and abroad use silk for lining,
but nothing is so durable or preserves the material as well
as a firm slate twill. This is sold double width and should
be laid out thus folded : place the pattern upon it with the
upper part towards the cut end, the selvedge for the
fronts. The side pieces for the back will most probably
be got out of the width, while the top of th<: back will fit
in the intersect of the front. A good yard of stuff may be
often saved by 'aying the pattern out and well considering
how one part cuts into another. Prick the outline
on to the lining ; these marks serve as a guide for the
tacking.
In forming the front side plaits be careful and do not
allow a fold or crease to be apparent on the bodice be-
yond where the stitching commences. To avoid this,
before beginning stick a pin through what is to be the
{op of the plait. The head will be on the right side,
THE E VERY-DAY COOK-BOOK. 293
and holding the point, one can begin pinning the seam
without touching the upper part of the bodice. To as-
certain the size of the buttonholes put a piece of card
beneath the button to be used and cut it an eighth of an
inch on either side beyond. Having turned down the
piece in front on the buttonhole side, run a thread a six-
teenth of an inch from the extreme edge, and again an-
other the width of the card. Begin to cut the first
buttonhole at the bottom of the bodice, and continue .av
equal distances. The other side of the bodice is left wide
enough to come well under the buttonholes. The but-
tonholes must be laid upon it and a pin put through the
centre of each to mark where the button is to be placed.
In sewing on the buttons put the stitches in horizontally;
if perpendicularly they are likely to pucker that side of
the bodice so much that it will be quite drawn up, and
the buttons will not match the buttonholes.
A WOMAN'S SKIRTS.
Observe the extra fatigue which is insured to every
woman in merely carrying a tray upstairs, from the
skirt of the dress. Ask young women who are studying
to pass examinations whether they do not find loose
clothes a sine qua non while poring over their books, and
then realize the harm we are doing ourselves and the
race by habitually lowering our powers of life and
energy in such a manner. As a matter of fact it is
doubtful whether any persons have ever been found who
would say that their stays were at all tight; and, indeed,
by a muscular contraction they can apparently prove
that they are not so by moving them about on them-
selves, and thus probably believe what they say. That
they are in error all the same they can easily assure
themselves by first measuring round the waist outside the
stays; then, taken them off, let them measure while they
take a deep breath, with the tape merely laid on the
294 THE E VERY-DAY COOK-BOOK.
body as if measuring for the quantity of braid to go
round a dress, and mark the result. The injury done
by stays is so entirely internal that it is not strange that
the maladies caused by wearing them should be attrib-
uted to every reason under the sun except the true one,
which is, briefly, that all the internal organs, being by
them displaced are doing their work imperfectly and
under the least advantageous conditions; and are, there-
fore, exactly in the state most favorable to the develop-
ment of disease, whether hereditary or otherwise. Mac-
millan s Magazine.
TO MAKE THE SLEEVES.
As to sleeves. Measure from the shoulder to the
elbow and again from elbow to the wrist. Lay these
measurements on any sleeve patterns you may have, and
lengthen or shorten accordingly. The sleeve is cut in
two pieces, the top of the arm and the under part, which
is about an inch narrower than the outside. In joining
the two together, if the sleeve is at all tight, the upper
part is slightly fulled to the lower at the elbow. The
sleeve is sown to the armhole with no cord ings now, and
the front seam should be about two inches in front of
the bodice.
Bodices are now worn ve"ry tight-fitting, and the
French stretch the material well on the cross before
beginning to cut out, and in cutting allow the lining to
be slightly pulled, so that when on the outside stretches
to it and insures a better fit. An experienced eye can
tell a French cut bodice at once, the front side pieces
being always on the cross. In dress cutting and fitting,
as in everything e!:.e, there are failures and discourage-
ments, but practice overrules these little matters, and
" trying again" brings a sure reward in success.
A sensible suggestion is made in regard to the finish
in necks of dresses for morning wear. Plain colors have,
THE E VERY-DAY COOKBOOK. 2$$
rather a stiff appearance, tulle or crepe lisse frilling are
expensive and frail, so it is a good idea, to purchase a few
yards of really good washing lace, about an inch and a
half in depth; quill or plait and cut into suitable lengths
to tack around the necks of dresses. This can be easily
removed arid cleaned when soiled. Apiece of soft black
Spanish lace, folded loosely around the throat close to
the fallings, but below it, looks very pretty; or you may
get three yards of scarf lace, trim the ends with fallings,
place it around the neck, leaving nearly all the length in
the right hand, the end lying upon the left shoulder b^'.ng
about half a yard long. Wind the larger piece twice
around the throat, in loose, soft folds, and festoon the
other yard and a half, and fasten with brooch or flower
at the side. Philadelphia Times.
ALL ABOUT KITCHEN WORK.
A lady who for a time was compelled to do all of her
own kitchen work says: " If every iron, pot, pan, kettle ,
or any utensil used in the cooking of food, be washed a
soon as emptied, and while still hot, half the labor vvil
be saved." It is a simple habit to acquire, and the wash
ing of pots and kettles by this means loses some of its
distasteful aspects. No lady seriously objects to wash-
ing and wiping the crystal and silver, but to tackle the
black, greasy, and formidable-looking ironware of the
kitchen takes a good deal of sturdy brawn and muscle as
well as common-sense.
If the range be wiped carefully with brown paper,
after cooking greasy food, it can be kept bright with lit-
tle difficulty.
Stoves and ranges should be kept free from soot in all
compartments. A clogged hot-air passage will prevent
any oven from baking well.
When the draught is imperfect the defect frequently
THE E VERY-DAY COOK-BOOK.
arises from the chimney being too low. To remedy th.
evil the chimney should be built up, or a chimney-pot
added.
It is an excellent plan for the mistress to acquaint her-
self with the practical workings of her range, unless her
servants are exceptionally goo'd, for many hindrances to
well-cooked food arise from some misunderstanding of,
or imperfection in, this article.
A clean, tidy kitchen can only be secured by having a
place for everything and everything in its place, and by
frequent scourings of the room and utensils.
A hand-towel and basin are needed in every kitchen
for the use of the cook or house-worker.
Unless dish-towels are washed, scalded and thoroughly
dried daily, they become musty and unfit for use, as does
also the dishcloth.
Cinders. make a very hot fire one particularly good
for ironing days.
Milk keeps from souring longer in a shallow pan than
in a milk pitcher. Deep pans make an equal amount of
cream.
Hash smoothly plastered down will sour more readily
than if left in broken masses in the chopping bowl, each
mass being well exposed to the air.
Sauce, plain, and for immediate use, should not be put
into a jar and covered while warm, else it will change
and ferment very quickly. It will keep some days with
care in the putting up. Let it stand until perfectly cold,
then put into a stone jar.
To scatter the Philadelphia brick over the scouring
board on to the floor, to leave the soap in the bottom of
the scrubbing pail, the sapolio in the basin of water, and
to spatter the black lead or stove polish on the floor are
wasteful, slattern!,)' habits.
A clock in the kitchen is both useful and necessary.
THE E VERY-DAY COOK-BOCK. 297
A NICE CLOTHES FRAME.
Our kitchen is very small; too small, in fact, to be very
comfortable in, and, moreover, has to serve the double
purpose of kitchen and laundry. There was no room to
spare for the large clothes-horse \ve had been accustomed
to use, nor even for a smaller clothes-screen we thought
of purchasing. In this emergency we happened upon a
nice frame, which consists of bars of wood secured at one
end in an iron clamp, which screws on to the side of the
window frame. These bars move freely around, and
quite a respectable sized ironing can be* aired upon
them. We found they were invented and made by a
dealer in the country who had no patent upon them, and
so, of course, his sales must be limited, yet they are very
convenient. The clothes are hung quite out of the way,
and yet can be well aired.
KEEP THE CELLAR CLEAN.
A great deal of the sickness families suffer could be
easily traced to the cellar. The cellar not unusually
opens into the kitchen, the kitchen is heated, and the
cellar is not. Following natural laws, the colder air
of the cellar will rush to take the place of the warmer
and, therefore, lighter air of the kitchen. This would
be well enough if the cellar air was pure, but often it is
not; partly decayed vegetables may be there, or rotten
wood, etc. A day should be taken to throw out and
jarry away all dirt, rotten woods, decaying vegetables,
and other accumulations that have gathered there.
Brush down the cobwebs, and with a bucket of lime give
the walls and ceiling a good coat of whitewash. If a
whitewash brush is not at hand take an old broom that
the good wife has worn out, and spread the whitewash
2 9 8 THE E VERY-DAY COOK-BOOK.
on thick and strong. It will sweeten up the air m the
cellar, the parlor, and the bedrooms, and it may save the
family from the afflictions of fevers, diphtheria, and doe-
tors.
SUNLIT ROOMS.
No article of furniture should be put in a room that will
not stand sunlight, for every room in a dwelling should have
the windows so arranged that some time during the day a
flood of sunlight will force itself into the apartments. The
importance of admitting the light of the sun freely to
all parts of our dwellings cannot be too highly estimated.
Indeed, perfect health is nearly as much dependent on pure
sunlight as it is on pure ^ir. Sunlight should never be
excluded except when so bright as to be uncomfortable
to the eyes. And walks should be in bright sunlight, so
that the eyes are protected by veil or parasol when incon-
veniently intense. A sun-bath is of more importance in pre-
serving a healthful condition of the body than is generally
understood.
A sun-bath costs nothing, and that is a misfortune, for
people are deluded with the idea that those things only can
be good or useful which cost money. But remember that
pure water, fresh air and sunlit homes kept free from damp-
ness, will secure you from many heavy bills of the doctors
and give you health and vigor, which no money can pro-
cure. It is a well established fact that people who live
much in the sun are usually stronger and more healthy than
those whose occupations deprive them of sunlight. And
certainly there is nothing strange in the result, since the
same law applies with nearly equal force to every animate
thing in nature. It is quite easy to arrange an isolated
dwelling so that every room may be flooded with sunlight
some time in the day, and it is possible many town houses
could be so built as to admit more light than they now re*
ceive.
THE E VERY-DAY COOK-BOOK. 2$g
PLEASANT HOMES.
Handsome furniture will not, unaided, make rooms
jiieerful. The charm of a cosy home rests principally
with its mistress. If she is fortunate enough to have
sunny rooms, her task is half done. In apartments into
which the sun never shines recourse must be had to
Various devices to make up, so far as may be, for this
grave lack. A sunless room should have bright and joy
DUS color in its furnishings. The walls should be warm-
ly tinted, the curtains give a roseate glow to the light
that passes through them. An open fire may diffuse the
sunshine but lately imprisoned in oak or hickory, or
ages ago locked up in anthracite. Ferneries and shade-
loving plants may contribute their gentle cheer to the
room and suggest quiet forest nooks. An attractive
room need not be too orderly. A book left lying on the
table, a bit of needle-work on the window-sill, an open
piano, may indicate the tastes and occupations of the in-
mates without suggesting that there is not a place for
everything in that room. There is such a thing as being
too neat and nice to take comfort in everyday life, and
this is anything but cheerful. And then there is such s>
thing as being so disorderly and negligent that comfort
and cheer are impossible. If the house-mother cannot
rest while there is a finger-mark on the paint or a spot on
the window-panes, she may make a neat room, but hei
splint will keep it from ever being cheerful. If she has
no care for the " looks of things" her failure will be
equally sure. A bird singing in the window, an aqua-
rium on the table in some corner, plants growing and
blooming, domestic pets moving about as if at home,
these give life and brightness to an apartment, and afford
constant opportunities for the pleasantest occupation
and companionship. Books people a room, and pictures
on the walls, if selected with taste, are ever fresh sources
300 THE. E VERY-DAY COOK-BOOK,
of enjoyment. You may gauge the refinement and
Cultivation of a family by these infallible tests, unless
they have been selected by some outsider. Bits of em-
broidery, of scroll-work, and a thousand tasteful devices
may contribute to the charm of a room and make it
irresistibly attractive.
HOW TO BE HANDSOME.
Where is the woman who would not be beautiful? If
such there be but no, slie does not exist. From that
memorable day when the Queen of Sheba made a for-
mal call on the late lamented King Solomon until the re-
cent advent of the Jersey Lily, the power of beauty has
controlled the fate of ^vnasties and the lives of men.
"*". *
How to be beautiful, and consequently powerful, is a
question of far greater importance to the feminine mind
than predestination or any other abstract subject. If
women are to govern, control, manage, influence, and re-
tain the adoration of husbands, fathers, brothers, lovers,
or even cousins, they must look their prettiest at all
times.
All women cannot have good features, but they can
look well, and it is possible to a great extent to correct
deformity and" develop much of the figure. The first
step to good looks is good health, and the first element
of health is cleanliness. Keep clean wash freely, bathe
regularly. All the skin wants is leave to act, and it takes
care of itself. In the matter of baths we do not strong-
ly advocate a plunge in ice-cold wat*,r; it takes a woman
with some of the clear grit that Robert Collyer loves to
dilate on and a strong constitution to endure it. If a hot
bath be used, let it come before retiring, as there is less
danger of taking cold afterward; and, besides, the body
?s weakened by the ablution and needs immediate rest.
It is well to use a flesh brush, and afterwards rinse off
the soapsuds by briskly rubbing the body with a pair o?
THE EVERYDAY COOKBOOK. 301
coarse toilet gloves. The most important part of a bath
is the drying. Every part of the body should be rubbed
to a glowing redness, using a coarse crash towel at the
finish. If sufficient friction cannot be given, a small
amount of bay rum applied with the palm of the hand
will be found efficacious. Ladies who have ample leis-
ure and who lead methodical lives take a plunge or
sponge bath three times a week, and a vapor or sun bath
every day. To facilitate this very beneficial practice a
south or east apartment is desirable. The lady denudes
herself, takes a seat near the window, and takes in the
warm rays of the sun. The effect is both beneficial and
delightful. If, however, she be of a restless disposition,
she may dance, instead or basking, in the sunlight. Or,
if she be not fond of dancing, she may improve the shin-
ing hours by taking down her hair and brushing it, using
sulphur water, pulverized borax dissolved in alcohol, or
some similar dressing. It would be surprising to many
ladies to see her carefully wiping the separate locks on a
clean, white towel until the du..3t of the previous day is
entirely removed. With such care it is not necessary to
wash the head, and the hair under this treatment is in-
variably good.
One of the most useful articles of the toilet is a bottle
i>f ammonia, and any lady who has once learned ita
olue will never be without it. A few drops in the water
takes the place of the usual amount of soap, and cleans
out the pores of the skin as well as a bleach will do.
Wash the face with a flesh brush, and rub the lips well
' o tone their color. It is well to bathe the eyes before
put rig in the spirits, and if it is desirable to increase
*he:r brightness, this may be done by dashing soapsuds
nto them. Always nib the eyes, in washing, toward the
nose. If the eyebrows are inclined to spread irregular-
ly, pinch the hairs together where thickest. If they
show a tendency to meet, this contact may be avoided
30* THE VKR Y-DA Y COOK-BO-OR.
by pulling out the hairs every morning before the
toilet.
The dash of Orientalism in costume and lace now turns
a lady's attention to her eyelashes, which are worthless if
not: long and drooping. Indeed, so prevalent is the desire
far this beautiful feature that hair-dresser sand ladies' artists
have scores of customers aider treatment for invigorating
their stunted eyelashs and eye-brows. To obtain these
fringed curtains, anoint the roots with a balsam made of two
drachms of nitric oxide of mercury mixed with one of leaf
lard. After an application wash the roots with a camel's
hair brush dipped in warm milk. Tiny scissors are used,
with which the lashers are carefully but slightly trimmed
every other day. When the obtained, refrain from rubbing
or even touching the lids with the finger-nails. There is
more beauty in a pair of well-kept eye-brows and full, sweep-
ing eyelashes than people are aware of, and a very inat*
tractive and lustreless eye assumes new beauty when it
looks out from beneath elongated fringes. Many ladies
have a habit of rubbing the corners of their eyes to re-
move the dust that will frequently accumulate there.
Unless this operation is done with little friction it will be
found that the growth of hair is very spare, and in that
case it will become necessary to pencil the barren corners.
Instead of putting cologue water on the handkerchief, which
has come to be considered a vulgarism among ladies of cor-
rect taste, the perfume is spent on the eyebrows and lobes of
the ears.
If commenced in youth, thick lips may be reduced by
compression, and thin linear ones are easily modified by
suction. This draws the blood to the surfaces, and pro-
duces at first a temporary and, later, a permanent infla-
tion. It is a mistaken belief that biting the lips reddens
them. The skin of the lips is very thin, rendering them
extremely susceptible to organic derangement, and if the
THE E VERY-DAY COOK-BOOK 303
atmosphere does not cause chaps or parchment, the re-
sult of such harsh treatment will develop into swelling
or the formation of scars. Above all things, keep a
sweet breath.
Everybody cannot have beautiful aands, but there is
no plausible reason for their being ill-kept. Red hands
may be overcome by soaking the feet in hot water as
often as possible. If the skin is hard and dry, use tar
or oatmeal soap, saturate them with glycerine, and wear
gloves in bed. Never bathe them in hot water, and
wash no oftener than is necessary. There are dozens of
women with soft, white hands who do not put them in
water once a month. Rubber gloves are worn in mak-
ing the toilet, and they are cared for by an ointment of
glycerine and rubbed dry with chamois skin or cotton
flannel. The same treatment is not unfrequently ap-
plied to the face with the most successful results. If
such methods are used, it would be just as well to keep
the knowledge of it from the gentlemen. We know of
one beautiful lady who has not washed her face for three
years, yet it is always clean, rosy, sweet, and kissable.
With some of her other secrets she gave it to her lover
for safe keeping. Unfortunately, it proved to be her last
gift to that gentleman, who declared in a subsequent
note that "I cannot reconcile my heart and my man-
hood to a woman who can get along without washing
her face."
SOME OF THE SECRETS OF BEAUTY.
There is as much a "fashion" in complexions as
:here is in bonnets or boots. Sometimes nature is
the mode, sometimes art. Just now the latter is in
:he ascendant, though, as a rule, only in that inferior
r'iase which has not reached the "concealment of art"
-the point where extremes meet and the perfection
of artifice presents all the appearance of artlessness.
304 THE EVERYDAY COOK-BCOJc.
^ T o one of an observant turn of mind, who is accus-
tomed to the sight of English maids and matrons, can
deny that making-up, as at present practised, partakes
of the amateurish element. Impossible reds and whites
grow still more impossibly red and white from week to
week under the unskilled hands of the wearer of " false
colors," who does not like to ask for advice on so deli-
cate a subject, for, even were she willing to confess to
the practise, the imputation of experience conveyed in
the asking for counsel might be badly received, and
would scarcely be in good tnste.
The prevalent and increasing short-sightedness of our
times is, perhaps, partly the cause of the excessive use
of rouge and powder. The wielder of the powder puff
sees herself afar off, as it were. She knows that she can-
not judge of the effect of her complexion with her face
almost touching its reflection in the glass, and, standing
about a yard off, she naturally accentuates her roses and
lilies in a way that looks very pleasing to her, but is
rather startling to any one with longer sight. Nor can
she tone down her rouge with the powdered hair that
softened the artificial coloring of her grandmother when
she had her day. Powder is only occasionally worn
with evening dress, and it is by daylight that those
dreadful bluish reds and whites look th^ir worst.
On the other hand, there are some women so clever at
making up their faces that one almost feels inclined to
condone the practice in admiration of the result. These
are the small minority, and are likely to remain so, for
their secret is of a kind unlikely to be shared. The clos-
est inspection of these cleverly managed complexions re-
veals no trace of art.
Notwithstanding the reticence of these skilled artists,
an occasional burst of confidence has revealed a few of
their means of accomplishing the great end of looking
pretty. " Do you often do that ?" said one of these clever
THE E VERY-DAY COOK-BOOK. 305
ones, a matron of 37, who looked like a girl of 19, to a
friend who was vigorously rubbing her cheeks with a
coarse towel after a plentiful application of cold water.
" Yes, every time I corne in from a walk, ride, or drive.
Why?"
" Well, no wonder you look older than you are. You
are simply wearing your face out!"
" But I must wash ?"
" Certainly, but not like that. Take a leaf out of my
book; never wash your face just before going out into
the fresh air, or just after coming in. Nothing is more
injurious to the skin. Come to the glass. Do you no-
tice a drawn look about your eyes and a general streaki-
in the checks ? That is the result of your violent assault
upon your complexion just now. You look at this mo-
ment ten years older than you did twenty minutes ago
in the park."
"Well, I really do. I look old enough to be your
mother; but then, you are wonderful. You always look
so young and fresh !"
"Because 1 never treat my poor face so badly as you
do yours. I use rain-water, and if I cannot get that, I
have the water filtered. When I dress for dinner I
always wash my face with milk, adding just enough hot
water to make it pleasant to use. A very soft sponge
and very fine towel take the place of your terrible huck-
aback arrangement."
Two or three years ago a lady of Oriental parentage
on her fathei's side spent a season in London society.
Her complexion was brown, relieved by yellow, her fea-
tures large and irregular, but redeemed by a pair of love-
ly and expressive eyes. So perfect was her taste in
dress that she' always attracted admiration wherever she
Tvent. Dressed in rich dark browns or dullest crimsons
CT russets, so that no one ever noticed much what she
frore, she so managed ilu-i suggestions and hinis no
36 THE E VERY-DAY COOK-BOOK.
>ore of brilliant amber or pomegranate scarlet shoulc*
^pear just where they imparted brilliancy to her deep
yoloring, and abstract all the yellow from her skin. A
'knot of old gold satin under the rim of her bonnet,
another at her throat, and others in among the lace at
her wrists, brightened up the otherwise subdued tinting
'A her costume, so that it always looked as though it had
been designed expressly for her by some great colorist.
Here rouge was unnecessary. The surroundings were ar-
ranged to suit the complexion, instead of the complex-
ion to suit the surroundings. There can be no doubt as
to which is the method which best becomes the gentle-
woman.
In addition to the disagreeable sensation of making-
up, it must be remembered that the use of some of the
white powders eventually destroys the texture of the
skin, rendering it rough and coarse. Rimmel, the cele-
brated perfumer, in his " Book of Perfumes," says that
rouge, being composed of cochineal and saffron, is harm-
less, but that white cosmetics consist occasionally of de-
leterious substances which may injure the health. He
advises actors and actresses to choose cosmetics, espec-
ially the white, with the greatest care, and women of the
world, who wish to preserve the freshness of their com-
plexion, to observe the following recipe: Open air, rest,
exercise, and cold water. In another part of this pleas-
ant book its author says that schonada, a cosmetic used
among the Arabs, is quite innocuous and at the same
time effectual. " This cream, which consists of sublim-
ated benzoin, acts upon the skin as a slight stimulant,
and imparts perfectly natural colors during some hours
without occasioning the inconveniences with which
European cosmetics may justly be reproached." It is a
well-known fact that bismuth, a white powdev contain-
ing sugar of lead, injures the nerve-centres when constant'
iy employed, and occasionally causes paralysU itself.
THE EVERY-DAY COOK-BOOK. 307
In getting up the eyes, nothing is injurious that is n .
dropped into them. The use of kohl or kohol is quite
harmless, and, it must be confessed, very effective when
applied as the famous recipe for salad dressing enjoins
wiih regard to the vinegar by the hand of a miser.
Modern Egytian ladies make their kohol of the smoke
produced by burning almonds. A small bag holding the
bottle of kohol) and a pin, with a rounded point with
which to apply it, form part of the toilet paraphernalia
of all the' beauties of Cairo, who make the immense
mistake of getting up their eyes in an exactly similar
manner, thus trying to reduce the endless variety of nat-
ure to one common pattern, a mistake that may be ac-
counted for by the fact that the Arabs believe kohol to be
a sovereign specific against ophthalmia. Their English
sisters often make the same mistake without the same ex-
cuse. A hairpin steeped in lampblack is the usual
method of darkening the eyes in England, retribution
following sooner or later in the shape of a total loss of
the eyelashes. Eau de Cologne is occasionally dropped
into the eyes, with the effect of making them brighter.
The operation is painful, and it is said that half-a-dozen
drops of whiskey and the same quantity of Eau de Co-
logne, eaten on a lump of sugar, is quite as effective.
HEADACHE.
One of our English contemporaries has wisely been
devoting some thought and space to the common and
distressing fact that a great many English women suf-
fer from headache. The same trouble prevails in
America, and men, no matter how selfish they may be,
are deeply concerned about it, for a wife with a headache
cannot be companionable; the best of sweethearts with
a headache is sure to be unreasonable, while a lady who
has neither husband or other special cavalier to engross
her aucnt-ipti can ruin the peace of mind of eveuy onl
33 THE EVERY-DAY COOK-BOOK.
the meets while she has a headache of perceptible size.
No amount of masculine grumbling is likely to change
all this, but women themselves might change it if they
would comprehend the causes of the malady, and then
Apply their nimble wits to the work of prevention or cure.
The trouble is that all American women who have
' i-.eadaches live indoors, where the best air is never good
find the worst is poison, and they have none of the exer-
isc which saves man from the popular feminine malady.
Were a strong man to eat breakfast at any ordinary
American table and then sit down at a work-table or
even move about briskly from one room to another, he
would have a splitting headache before noon, and the
chatter of his innocent children would seem to be the
jargon of fiends. The midday meal would increase his
wretchedness, and by dusk he would be stretched in
misery upon his bed, with one hand mopping his fore-
head with ice-water, while the other would threaten with
a club or pistol any one who dared to enter the room or
make a noise outside. There is no reason why women
should not suffer just as severely for similar transgres-
sions of physical law. True, indoor life is compulsory
for a large portion every day, but special physical exer-
cise in a well-aired room is within the reach of almost
every woman, and so is a brisk walk in garments not ^o
tight as to prevent free respiration. There is very little
complaint at summer resorts, where windows are always
open and games and excursions continually tempt
women who do not value complexion more than health.
Girls who ride, row, sail, and shoot, seldom have head-
aches; neither do those unfortunate enough to be com-
pelled to hoe potatoes or play Maud Muller in hay-fields.
Let women of all social grades remember that the hu-
man machine must have reasonable treatment, and be
kept at work or play to keep it from rusting, then i
<:hes will be rare enough to be interesting.
THE E VERY-DAY COOK-BOOK. 30$
HIGH-HEELED BOOTS MUST GO.
A lady looks infinitely taller and slimmer in a long
Less than she does in a short costume, and there is
alutiys a way of showing the feet, if desired, by making
the front quite short, which gives, indeed, a more youth-
ful appearance to a train dress. The greatest attention
must, of course, be paid to the feet with these short
dresses, and I may here at once state that high heels are
absolutely forbidden by fashion. Doctors, are you con-
tent? Only on cheap shoes and boots are they now
made, and are only worn by common people. A good
bootmaker will not make high heels now, even if paid
double price to do so. Ladies that is, real ladies now
wear flat soled shoes and boots, a la Cinderella. For
morning walking, boots or high Moliere shoes are worn.
If you wear boots you may wear any stockings you
like, for no one sees them. But if 3^011 wear shoes you
must adapt your stockings to your dress. Floss silk,
Scotch thread, and even cotton stockings are worn for
walking, silk stockings having returned into exclusively
evening wear. Day stockings should be of the same
color as the dress, but they may be shaded, or striped,
or dotted, just as you please. White stockings are ab-
solutely forbidden for day wear no one wears them
no one dares wear them under fashion's interdiction.
DON'T STOOP.
Grandmother has noticed that some of her boys lately
have acquired a very bad habit. They go about with
their backs bent, as if they were fifty years old, and were
bearing the. responsibilities of age on their shoulders.
This is all wrong. Stand up straight, boys; don't go
around with a "stoop in your back," as if you had a
curvature of the spine. If you do, depend upon it, you
will have '\: sure enough long before you get to b?
310 THE E VERY-DAY COOK-BOOK.
old. Always stand erect, and when you walk, throw
back your shoulders, and take that kink out of your
backbone. This is easier said than done, isn't it?
Grandma will tell you just how you can do it, and re-
member every word she says, for she has been through
it all herself, and has straightened up many a grand-
child in more respects than one. Here is her rule:
"THROW UP YOUR CHIN!"
The whole secret of standing and walking erect con-
sists in keeping the chin well away from the breast.
This throws the head upward and backward, and the
shoulders will naturally settle backward and in their true
position. Those who stoop in walking generally look
downward. The proper way is to look straight ahead,
upon the same level with your eyes, or if you are in-
clined to stoop, until that tendency is overcome, look
rather above than below the level. Mountaineers are
said to be as "straight as an arrow," and the reason is
because they are obliged to look upward so much. It is
simply impossible to stoop in walking if you will heed
and practice this rule. You will notice that all round-
shouldered persons carry the chin near the breast and
pointed downward. Take warning in time, and heed
grandmother's advice, for a bad habit is more easily pre-
vented than cured. The habit of stooping when one
walks or stands is a bad habit and especially hard to
cure.
MAKE HOME PLEASANT.
A cheerful, happy home is the greatest safeguard
against temptations for the young. Parents should
spare no pains to make home a cheerful spot. There
should be pictures to adorn the walls, flowers to culti-
vate the finer sensibilities, dominoes, checkers, and
other games, entertaining books and instructive new*
THE E VER Y-DA Y CO OK-BOOK. 3 ! i
papers and peridiodicals. These things, no doubt, cost
money, but not a tithe the amount that one of the lesser
vices will cost vices which are sure to be acquired away
from home, but seldom there. Then there should be
social pleasures a gathering of young and old around
the hearthstone, a warm welcome to the neighbor who
drops in to pass a pleasant hour. There should be music
*nd amusements and reading. The tastes of all should
be consulted, until each member of the family looks
forward to the hour of reunion around the hearth as the
brightest one in the twenty-four. Wherever there is found
a pleasant, cheerful, neat, attractive, inexpensive home
there you may be sure to find the abode of the domestic
virtues ; there will be no dissipated husbands, no discon-
tented or discouraged wives, no " fast " sons or frivolous
daughters 1 e
DINNER-TABLE FANCIES.
To be thoroughly good form at dinner is the very in-
florescence of civilized life. Like many other regula-
tions of social life, dinner-table etiquette is arbitrary, but
not to know certain things is to argue yourself unknown
so far as society life goes. To take soup pushing the
spoon from rather than toward yourself ; to touch the
napkin as little as possible ; to accept or decline what is
offered instantly and quietly ; these and other trifles
characterize the well-bred diner-out. The attempts to
introduce too much color in dinner-table decorations are
rather declining. The finest white damask still holds the
preference, and the centre-piece of plush or velvet under-
lace is little used now. Fewer flowers, too, are seen, and
those in very low forms. The dessert plates come in
deep tones in Dresden china, and the doyley on which
the finger-bowl rests should be immediately removed
with the bowl, on reaching the guest. The latest fashion
in ice-cream plates is the Bohemian gms in ova! form
3 1 2 THE E VER Y-DA Y COOK-BOOK.
with sm*>l handles. Menu cards, hand-painted, hold th
pre-ier -/ije, but many are seen on tinted cardboard witi
en;.vru/^d vignette in one corner and the date in another.
THE USE OF AMMONIA IN BAKING-POWDERS.
The recent discoveries in science and chemistry are
fast revolutionizing our daily domestic economies. Old
methods are giving way to the light of modern investi-
gation, and the habits and methods of our fathers and
mothers are stepping down and out, to be succeeded by
the new ideas, with marvelous rapidity. In no depart-
ment of science, however, have more rapid strides been
made than its relations to the preparation and pre-
servation of human food. Scientists, having discovered
how to traverse space, furnish heat, and beat time itself,
by the application of natural forces, and to do a hundred
other things prcmotive of the comfort and happiness of
the human kind, are naturally turning their attention to
the deve'lepment of other agencies and powers that shall
add to the years during which man may enjoy the bless-
ings sec before him.
Among the recent discoveries in this direction, none is
more important than the uses to which common ammo-
nia can be properly put as a leavening agent, and which
indicate that this familiar salt is hereafter to perform an
active part in the preparation of our daily food.
The carbonate of ammonia is an exceedingly volatile
substance. Place a small portion of it upon a knife and
hold over a flame, and it will almost immediately be
entirely developed into gas and pass off into the air.
The gas thus formed is a simple composition of nitrogen
and hydrogen. No residue is left from the ammonia.
This gives it its superiority as a leavening power over
soda and cream of tartar when used alone, and has : n
duced its use as a supplement to these articles. A smaj.
quantity of ammonia in the dough is effective in pf<
THE E VER Y-DA Y COOK-BOOK. 3 j j
duclng bread that will be lighter, sweeter, and more whole-
some than that risen by any other leavening agent. When it
is acted upon by the heat of baking the leavening gas
that raises the dough is liberated. In this act it uses itself
up, as it were ; the ammonia is entirely diffused, leaving
no trace of residuum whatever. The light, fluffy, flaky ap-
pearance, so desirable in biscuits, etc., and so sought after
by professional cooks, is said to be imparted to them only by
the use of this agent.
The bakers and baking-powder manufacturers producing
the finest goods have been quick to avail themselves of this
useful discovery, and the handsomest and best bread and
cake are now largely risen by the aid of ammonia, combined
of course, with other leavening material.
Ammonia is one of the best known products of the labora-
tory. If, as seems to be justly claimed for it, the application
of its properties to the purposes of cooking results in giving
us lighter and more wholesome bread, biscuit, and cake, it
will prove a boon to dyspeptic humanity, and will speedily
force itself into general use in the new field to which science
has assigned it.
LAUGHTER.
" The laughter of girls is, and ever was, among the most
delightful sounds of earth." Truly there is nothing sweeter
or pleasanter to the ear than the merry laugh of a happy,
joyous girl, and nothing dissipates gloom and sadness
quicker, and drives dull care away like a good, hearty
laugh. We do not laugh enough ; nature should teach
us this lesson, it is true : the earth needs the showers, but if
it did not catch and hold the sunshine too where would be
the brightness and beauty it lavishes upon us ? Laugh
heartily, laugh often, girls ; not boisterously, but let the
gladness of your hearts bubble up once in a while, and over-
flow in a glad, mirthful laugh.
THE EVERY-DAY COOK-BOOK.
ITBMS WORTH REMEMBERING.
A sun bath is of more worth than much warming by
the fire.
Books exposed to the atmosphere keep in better condition
than if confined in a bookcase.
Pictures are both for use and ornament. They serve to
recall pleasant memories and scenes ; they harmonize with
the furnishing of the rooms. If they serve neither of these
purposes they are worse than useless ; they only help fill
ipace which would look better empty, or gather dust and
anake work to keep them clean.
A room filled with quantities of trifling ornaments haw
the look of a bazar and displays neither good taste nor good
sense. Artistic excellence aims to have all the furnishing^
of a high order of workmanship combined with simplicity,
while good sense understands the folly of dusting a lot ot
rubbish.
A poor book had best be burned to give place to a better,
or even to an empty shelf for the fire destroys its poison, ant
puts it out of the way of doing harm.
Better economize in the purchasing of furniture or carpeU
than scrimp in buying good books or papers.
Our sitting-rooms need never be empty of guests or our
libraries of society if the company of good books is admitted
to them.
THOSE UNGRACEFUL HABITS.
A public conveyance brings one awkwardly near the
faces of strangers. Perhaps from sheer inanity one is
apt to take undue notice of his fe]J,o\v-passengers. When
glances meet, the gaze is lowered to the flounces of the
lady seated near, or to the trim, polished boot of a gent
at the far end of the car. There are nice people every-
where, and if one is artistic in taste, there will ever be a
THE E VER Y-DA Y COOK-BOOK. 3 1 5
looking for beauty of face or form, in dress, or carriage, or
manner, or speech ; but " why is the fresh girl face so often
marred by the ugly habit of cribbing ? " "A beautiful
woman," whispered a friend, and the eye was attracted
toward a grand looking lady with wide, white forehead, from
which the brown glossy hair was smoothed away without
the ghost of a crimp ; there were pretty arching brows,
shading lashes, shapely nose, but, alas ! for the ruby lips
bitten and moistened so often as to prevent the possibility of
catching the outline the profile so needful to the sketcher
of beauty. A poet has somewhere said that "affectation
begins with the mouth," but " who would charge the gentle
sex with vanity ! "
What ! To redden by biting, or brighten by wetting ;
that folly could not be. Let us rather suppose the fair one
had by some mishap forgotten to lunch, and all this is due
to the gnawings of hunger. While thus seeking to palliate
the fair cribber, a young man becomes noticeable by per-
sistently pulling at the ends of his mustache, chewing them
in a hungry way, now changing the exercise by twisting
them to needle-like points which he seemed to be coaxing
upward.
" From whence has come this ugly habit ? " one is fain
to ask. Certainly not from pride. A fine flowing beard
and full mustache ought not to be a cause of folly to the
owner. The hairs of the face, given to protect the throat
and Kings, never to be shorn in the cold seasons, can it
be that there is nutriment in them ? While thus ques-
tioning, the writer'^ two hands were suddenly jerked
Irom his side pockets, where they had been comfortably
resting. The wife's gentlo remonstrance had been brought
to mind by the entrance of an awkward fellow, with hands
deeply thrust in the pockets of his torn pants. A carica-
ture of one's self is often a tacit reproof. That very
morning the dear wife had said: "Those torn side-pockets
are the most difficult of tears to mend-" And the inward
3 r 6 THE E l r ER Y-DA V COOA'-BOOA~.
monitor asked : " From whence has come this indolent
habit ? From love of ease or want of mittens, which ?
Perhaps indifference of the patient mender's." And again
the monitor asked :
" What of that habit not comparable to weeds for
growth ? "
" What mean you ? " was meekly asked.
"That of looking well to one's own faults, that lesson the
hardest and latest learned : to know thyself. Then the
writer realized that he, too, was not quite perfect.
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